but I saw something online about canning it. Has anyone tried canning rhubarb for pies and what types of results have you had? Does it make the fruit mushy or is it doable? What experiences can you share? It's been more of my tendency to freeze veggies/fruits but years ago we lost power for days d/t Hurricane Ike and I'm beginning to think I should re-learn canning techniques. Some of my friends even preserve meat that way but that's another thread. Suggestions? Directions? Thanks.