Editorial Product Review:

Item Description:
Rhubarb Pie Filling, 32 fl. Oz.

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Customer Rating: - Wonderful Pie Filling
I Highly recommend this product and source. Delivered on time, received in excellent condition. I will deafeningly ordered from them again!

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Customer Rating: - rhubarb filling
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.

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Customer Rating: - Tasty Delicious Pie Filling
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.

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Customer Rating: - Better than no rhubarb pie
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'.