Frozen fruit

That would make a nice fruit tart, if you make or buy pastry and make a sweet egg custard type mix to go around the berries having par cooked them first too with a bit of sugar, I'd say. Maybe a bit of a glaze on top too. I'm planning to do the very same thing with some bits and bobs of fruit I have in the freezer. It will be lovely served with cream or ice cream.

lightly blitz the mix then stir in a tub or two of fromage frais so it makes a thick enough cream to hold soft peaks (non-newtonian fluid-y sort of thing).  If you didn't have rhubarb in the mix to add the depth, a bit of lemon juice or PLJ is good. Certain people also aver that a tablespoonful of Calvados (if feeling flush) or spaggy brandy (if not) in the mix works brilliantly but I couldn't possibly comment on that........

One dollop between two small shortbreads, utterly scrummy with a well-bedewed glass of something in the shade on a warm afternoon. (*personal preference is to start with one biscuit acting as plate while the other is broken and the shards used to scoop up the gunge, then when down to the bottom shortbread just gannet the thing down).

Once made you can freeze any excess mix (in an ice cube tray if you wish) then thaw out mid December and half a softened cube on each mince pie or smear over a stollen slice.

Been doing this kind of thing (deliberately rather than overflow) for years, albeit usually with lemon rather than rhubarb, and no complaints yet.

(Also used the mix as middle and topping for vic sponges)

Oooo too many lovely ideas.....think I need to pick more fruit !