Yes, I even have some frozen blues my dad did many years ago. There is only one gallon bag of them left and they get maide into a blueberry cake. I make a muffin batter, add a LOT of frozen blues and the end result is just enough batter to hold all the berries together. They are still tasty even after bring frozen for many years. Hardly the same as fresh, but still usable. My last batch was blueberry preserves and I also added some dried blues that tend to hold up better to cooking. With acidic blues, I don't seem to get that 'off' taste that Splenda may offer. If the berries are bland, I usually add a bit of acid blend to them to punch up the taste. I do use Clear Jel as I don't like runny fillings in pies. Bulk Foods offer some FANTASTIC sugar free turtles, pecans, caramel, and chocolate, all sugar free. Also several other sugar free items.

Foodonastump, you are right, the poster did not take credit but then again she/he also did not give credit either. I honestly do not mind when someone posts a recipe or a photo, but I think it is common courtesy to either give credit or link to where they found it. In this case it was taken off my blog. I tried to post, nicely to that forum, but who ever does the moderating hasn't posted my comment yet. It is funny that you should mention that other pie photo. I think that it was only CF members that noticed that the pictured didn't match the recipe. And on that particular site they left the original post and photo but deleted my comments and all the follow-up comments of CF members. Ann

Thank you both. I'm looking forward to it - we usually like strawberry rhubarb pie but this rhubarb looks so good I think it needs to stand alone. Happy 4th

I had to make a call before receiving your replies, and it turned out to be a pretty good one - I brushed the crust with cream and gave it a scant sprinkling of vanilla sugar. I was worried about it scorching, but it didn't. However, I did use a pie shield to protect the edges for the last 20 mins. Ann, the pie turned out great! I used a combo of Granny Smith and Macoun apples and 1 1/2 tsps. of Penzey's Vietnamese Cassia cinnamon - we like cinnamon... What I liked about this recipe was that the few ingredients let the flavor of those fresh-picked apples shine through. Sometimes less is more. Based on the responses, the only thing I'll do differently next time is be more generous with my sugar sprinkling on top.