try adding minute tapioca at the bottom of the pie
shell before the filling

this absorbs the extra moisture and is quite
tastey too....... giving you a 'thicker' pie
filling

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"Priscilla H. Ballou" wrote in message ...

> I made some wonderful strawberry/rhubarb
"something" (pie without any
> crust, so sort of baked filling) this past week
with Xylitol for
> sweetening (and rhubarb from my own garden).
Totally yummy, with no
> aftertaste or GI effects.
>
> I don't often bake desserts with a lot of
sweetener in them, but rhubarb
> really needs it.
>
> Priscilla