Pie & Cobbler Fillings
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Rhubarb Pie Filling, 32 fl. Oz.
Rhubarb Pie Filling, 32 fl. Oz.
32 fluid ounce jar
Made right here on the farm.
Each jar is filled with fruit just like Grandma used to make.
One jar is sufficient to generously fill a 9 inch pie crust.
Save money with combined shipping by ordering several items from Barry Farm.
|Average Customer Rating:
|| based on 23 reviews|
Average Customer Review:
( 23 customer reviews )
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Most Helpful Customer Reviews
10 of 10 found the following review helpful:
Better than no rhubarb pieJul 06, 2007
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'.
8 of 8 found the following review helpful:
Tasty Delicious Pie FillingNov 08, 2007
By Leonard Mayer
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.
6 of 6 found the following review helpful:
Loved ItJan 09, 2007
By Paula B. Langill
"extreme football mom"
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.
3 of 3 found the following review helpful:
rhubarb fillingDec 07, 2007
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.
1 of 1 found the following review helpful:
Absolutely the best !Oct 19, 2009
By Nancy A. Wien
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 !
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