I made a strawberry rhubarb pie on Saturday and it came out watery, even if it did taste terrific. I added no butter or any liquid of any sort, and yes, I did add about three tablespoons flour mixed in with the sugar. Someone told me that rhubarb has to be roasted for hours before used, to dry it out. That doesn't sound right, but maybe... Can anyone suggest what I'm doing wrong?
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