Customer Reviews

Rhubarb Pie Filling, 32 fl. Oz.

5 star:		(5)
4 star:		(2)
3 star:		(3)
2 star:		(0)
1 star:		(0)

 

 

I was very hopeful about this pie filling, since I love rhubarb and can't get it since moving to the South (not unless I pay through the nose). However, I've only opened one of the two jars I bought, so far, and that jar WAS a generous amount for filling an 8 or 9-inch pie, but had what I consider to be much too thick a consistency (possibly as a result of all the sugar and other sweeteners necessary for the preserving process? I don't know).

In addition, I may've simply gotten one 'bad' jar, but the flavor seemed 'off' -- almost on the edge of fermentation. I 'cut' the jar of pie filling with a pound of fresh strawberries and turned it into a decent-ish 10-inch strawberry-rhubarb pie, but it still doesn't taste quite right to me, and there's still that slight hint of fermentation. I can eat it, but I'm not in any hurry to finish it off.

Perhaps my expectations were unreasonable, since I've never had a canned rhubarb pie filling before (not even home-canned), but always used fresh or home-frozen rhubarb, going easy on the sugar in the recipe to preserve that mouth-watering tartness. Whenever I've had access to lots of rhubarb, I prefer it straight, no strawberries or blueberries or raspberries mixed in (though those are all good combinations).

Honestly, I'm beginning to think it might be worthwhile to pay over $4 a pound for a bit of fresh rhubarb in the store, which I can cut with the much-cheaper strawberries to make a semi-rhubarb pie. But that's just my taste, and as I said, I might've simply gotten a 'bad batch'.

As soon as I received the rhubarb pie filling, I refrigerated it. I made the dough for the crust from a recipe from the Pie and Pastry Bible by Rose Levy Beranbaum. I used the cream cheese based pastry for a two crust 9 inch pie. I prebaked the shell for 15 minutes at 425F. Then I added the rhubarb pie filling. I put a few tabs of butter on top. I then made a lattice with the leftover dough. Then I baked it for half an hour at 390F. I did not have to add anything to the pie filling. It tasted delicious as is. The result was a very tasty and easy to make rhubarb pie. It will certainly be comforting to eat rhubarb pie during these cold winter nights.

Loved this pie filling. After moving from Wisconsin to North Carolina so many years ago Rhubarb is one of the things the family missed. It is very hard to find and very expensive when you do find it. This made pie making over the holidays so easy. Will order more to stock up.

this is yummy, easy and unusual. it makes a quick, delicous pie, crisp or cobbler. home made is better, but a heck of a lot more work. this is great to have on hand for last minute dessert needs where you really want to impress wih your creativity in cooking! recommended.

I am originally from the Pittsburgh area, lived on a farm, my parents grew rhubarb. Moving to the south made it almost impossible to find rhubarb unless I actually ordered it from a grocery store. Most of the time when asking about rhubarb, nobody knew what it was. I found Barry Farm online (via Amazon)several years ago, and have ordered the pie filling eversince. My 3 boys are big fans of rhubarb pie and every Thanksgiving I make one for each of them. They look forward to those pies every year.I am thrilled at the ease it is to just pop the filling in a pie shell, add topping, and it's ready to go. Plus.....it's YUMMY !

I was raised in Michigan and had fresh rhubarb pie on a regular basis. This particular recipe is pretty good, and makes a very good pie. I could of course compare it to my grandmother's pie and be critical, but instead just say that if you have not had rhubarb pie in a while, or never had it, this is one of the best and easiest
ways to re-introduce or introduce you to this wonderful pie. My wife called Barry Farm prior to cooking the pie, and they were very nice and helpful with cooking and serving hints.

Good filling, great customer service! You'll love your pie.

I Highly recommend this product and source. Delivered on time, received in excellent condition. I will deafeningly ordered from them again!

Pro:
The product was great, made great pies, even better spead over the top of ice cream.

Con:
The shipping cost more than the product. I ordered 4 jars and it cost $40 to ship to Hawaii. I could have gone to the post office and shipped it for a 3rd of that price. The shipping cost was not posted until my order was finalized so I didn't know how much they were going to charge until it was too late.

Shipping was fast and company is great. Product met expectations although I will say that it is an ACQUIRED taste so this product is not for everyone. Make sure you find a recipe that will work with this.

If you are a lover of RHUBARB - Rhubarb pie, rhubarb crisp, rhubarb cake, RHUBARB RHUBARB RHUBARB - then this is an easy way to get delicious RHUBARB and create you favorite delicacy in a snap!
It comes in quart jars that are well protected and carefully shipped and you get delivery qickly and you can get to cookin'good stuff in no time at all.
I prefer my RHUBARB fixin's a little sweeter so I add some SWEET & LOW to tweak it a bit. But, it is so easy that I treat myself to a RHUBARB desert every month!
I wish the shipping would be a bit cheaper, but if you order 3 jars, it only comes out to about $13 a pie which is about what I'c have to pay at my local bakery. (IF they have any in stock. And that's a big if.) And all I have to do is pour it out in my pie crust and bake so it couldn't be much easier.
It's so good!