Rhubarb

I followed your recipe, MiniMoon, and cooked a pie last night. I ended up with an extremely soggy mess again. I presume the tossing in cornflour is supposed to thicken the juices created when cooking the rhubarb, but there was just too much juice (and I deliberately used less rhubarb than I would normally have done to try and counteract this).
I think I will try roasting the rest of it and see how that works
Thanks for all your responses and ideas xx

We used to have a lot of rhubarb at home. The next door neighbour grew it profusely in a large patch and one morning he said to my mum " I've just put some fresh manure on the rhubarb " , mum's answer was---" we put custard on ours ".

I never cook rhubarb before putting it in a pie. I just chop it up, sprinkle with as much sugar as I think it needs, toss it all in cornflour, put it in the pie and cook until done.

I put mine in a microwave dish with no added water and a sprinkling of sugar. Nuke for a couple minutes, stir and if it needs more time give it another minute. Don't cook it until it goes too soft as it will get cooked in the oven with crumble topping. If it gives out too much juice I just strain it out with a slotted spoon.
Don't do as my dad did a few weeks ago, put some in a dish and covered it with water then microwaved it for 15 mins. Put sugar on after he'd murdered it and ate it, wondered why he had stomach ache afterwards!

Roast it. Gives a good intense flavour. Add sugar and flavouring.

Try softening it in the microwave oven with a little water then add the sugar to taste.

I only add enough water to stop it burning on the bottom of the pan, so maybe just a tablespoonful or two. Even then, it's often very wet.

To soften it, I only add a minimum of water plus sugar and pop it in a pie or crumble long before it has totally softened. Recently, on the suggestion of a friend, I poured a jar of stem ginger over it instead of water and sugar, and, once slightly softened, threw a crumble topping on it to bake -delicious!