Vintage Recipe: ‘Blubarb’ Dessert

Did your eyes do a double take upon reading the title of this week’s sweet treat?

You didn’t misread and it’s not a typo.

I’m calling this dessert ‘Blubarb’ because it is, of course, a combination of rhubarb and blueberries. I don’t know why this pair is not seen more often in recipes! They’re fabulous together!

My husband and I first heard of the ‘blubarb’ combination on our visit to Talkeetna, Alaska in July 2006. This was a small town that was part of our wilderness drive throughout the state. We visited Denali National Park, Anchorage, Fairbanks and other sites. Thrilling!

While eating at the Talkeetna Roadhouse we discovered one of the coolest places we had ever been to dine. It was rustic, friendly, and had great food at great prices.  

We enjoyed venison burgers, elk sandwiches, and best of all, Blubarb Pie.

I was a home baker then, including working with rhubarb, but I had never heard of this delicious duo.

We’ve never forgotten our experiences at Talkeetna or the marvelous food we ate there. If you get to Alaska, be sure to stop in the Roadhouse for a good meal.

As for this vintage recipe, I pulled 4 cups of frozen rhubarb from my freezer (placed there in June 2024) and thawed them. Then I added the rhubarb, liquid and all, with two cups of raw berries, adding no extra sugar.

The berries blended well as you can see. And, as much as I feel disloyal for saying so because we love rhubarb so much, I think they enhanced the dish.

The original recipe came from the St. Pius X Church from Granger, Indiana (1982).

Did you ever make a blubarb dish or create a dish with other unusual pairings of fruit? How did it taste?

Enjoy your time in the kitchen with the fruits God has blessed us with!

**

Blubarb Dessert

Topping:

½ c. margarine

¾ c. oatmeal

1 c. flour

1 c. brown sugar

1 t. cinnamon (I used 2 t.)

Liquid mixture:

1 c. water

1 c. sugar

1 t. vanilla

3 T. cornstarch

4 c. rhubarb 1” pieces (if frozen, allow to thaw; save juice)

2 c. raw blueberries

Preheat oven to 350 degrees.

Mix oatmeal, flour, brown sugar, and cinnamon with margarine.

Pat half of the dry mixture in the bottom of a 9×12” pan.

Sprinkle rhubarb over the dry mixture.

Cover with blueberries.

In small saucepan, combine water, sugar, vanilla, and cornstarch. Cook on low heat until thick. Stir often in slow circular formation to avoid sticking about five minutes.

Evenly distribute this mixture over the rhubarb/ blueberry mixture.

Sprinkle remaining crumb mixture on top.

Bake one hour at 350 degrees.

Cool 30-45 minutes. Mixture will be bubbly and very hot.

Yield: 10-12 servings

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