[header] How to make rhubarb pie [title] Chop the fresh rhubarb into one-inch pieces, stopping about an inch from the leaves on top. [step] Pie fillings are surprisingly simple, as sugar and salts help draw out moisture to create the gooey liquid and tender rhubarb that you're hoping for. [title] Combine all remaining ingredients in a mixing bowl and toss to coat. 
[step] This helps the flavors blend and meld and the water to slowly suction out of the rhubarb, softening it. [title] Refrigerate the mixture for 20-30 minutes.