I have a friend who wants me to provide rhubarb pies for a late summer gathering (Post fresh rhubarb season). I know from past experience that frozen rhubarb is great for cakes and muffins, but does not make good pies. I have never frozen a rhubarb pie (or any pie) before. I’m afraid if I freeze it uncooked, it will be the same as freezing rhubarb (gets all watery). Can I freeze it after I bake it, or would the crust get soggy? Has anyone actually done this? I’d really like to hear from someone’s actual experience, not an “I’d think…” Thanks for the advice
The Homemaker’s Hutch Magazine
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