Can this pie be saved?

I made a rhubarb pie yesterday, and I thought it had been baked enough (I left it in the oven 15 minutes longer than the recipe said to). I thought that the filling had thickened well enough, so I took it out and left it to cool overnight. In the morning I realized that it was still pretty liquid inside. I ate a piece anyway (it was very good) and put the rest in the fridge. Would it help at all to put it back in the oven, a day later, or is it too late? It tastes great, just a little soupy inside.