recipes call for x number of cups of chopped rhubarb for pies, sauce etc. I assume they mean fresh not frozen.fresh and frozen have the same dimensions,but if you thaw out frozen rhubarb and drain the liquid (there is lots) the approx. 1 inch pieces (same as fresh) have now reduced to a third or less of the original size.how does one calculate the proper amount of rhubarb and ingredients to use.(what about the missing juices vs whats in the fresh pieces)???.cooking rhubarb sauce is not so much a problem, but a pie is an other issue.would appreciate some input.