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
February is Hearth Health month and of course there’s Valentine’s Day. We also wanted to continue with our yearly theme of taking care of ourselves and our healthy. Taking a healthy heart as a starting point, we took a broader look at it and don’t just have a cute Valentine’s Day edition for you. Instead you’ll find informative articles, fun ideas and yummy recipes to make your heart, home and soul happy.
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