rhubarb pie

I have to make a rhubarb pie next weekend.  I never eat it due to all the sugar required to curb the tartness.  Nor have I ever cooked with it.

Is there anything special I need to know?  I imagine its watery or soupy.

Here's a typical recipe.  The flour in the filling thickens it so it's not too juicy

http://caloriecount.about.com/rhubarb-pie-rec ipe-r124105

Clairelaine, thank you so much.  I don't like making something new for someone especially not in my own kitchen.  They have a gas stove which is differerent for me also.

I'll let you know how it turns out.