The beginning of this post mentioned not to use this method for custard type pies. My favorite rhubarb pie uses a custard type filling along with the rhubarb. What happens when you do freeze such a filling? We have tried to use frozen rhubarb in pies before but never liked the outcome: tough rhubarb, much less flavor, etc. Many attempts have never satisfied, but we have never tried the frozen unbanked pie approach. Is the only satisfactory filling plain rhubarb with sugar and thickener?

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