What To Do With Leftover Pork Roast

Nobody mentioned just a plain cold roast pork sandwich with a good fresh bread and a good mustard.I'm drooling on my keyboard just thinking about one.

cooking with frozen rhubarb

Thx for the comments;It looks like frozen is the way to go,because the juices are retained vs Rayst58 where they wouldn't be.(that would only matter if there is a flavor loss in the liquid and a texture change)

cooking with frozen rhubarb

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 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.

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