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Gee. every recipe I have for bread or pie or crisp - I love rhubarb - starts with UNcooked chunks. A pie made from the cooked, unsweetened rhubarb would be different like an applesauce pie is different from an apple pie! Uncooked chunks freeze beautifully.

But hey - If you don't like the stringy texture of straight rhubarb saauce, how about mixing your cooked rhubarb into rhubarb custard, or cheesecake? Using it as past of a tart, sweet-sour sauce for cooked chicken?

Rhubarb gets tarter as the season goes on, so the only way to get the right balance of sweetness is guess and taste!

Good luck.
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