Blueberry-Rhubarb Stuff

We scored some rhubarb at the farmers’ market, and we bought some blueberries at the store, so I bunged ’em together with a little less than an equal amount of sugar and made this.

I cooked it low and slow, stirring often, letting the sugar liquify. Then I washed some jars in HOT water and filled them.

As Charlie’s Aunt Ora Mae used to say, now ain’t that perty?

I had a bit left over, which we had on bananananana pancakes, as seen on my Fatal Foodies post this week.

We had company the next day, so I emptied a jar into my Instant Pot, topped it with a cup of white cake mix, topped that with some dollops of vegan margarine, and made dump cake. You turn the Instant Pot to Slow Cook, drape a couple of paper towels over the top, and use a saucepan lid open a crack rather than the Instant Pot lid. Cook it on More for two hours or Less for eight.

It was MOST tasty!

A WRITING PROMPT FROM ME TO YOU: Write about something open a crack, or a crack opening in something.


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I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Blueberry-Rhubarb Stuff

    • Author

      Marian Allen

      June 19, 2019 at 7:38am

      Look up Dump Cake. I grew up with it, and now it’s all over the place. I don’t know if it was always A Thing, or if it spread from regional cookery. Anyway, there are recipes for cooking it in an Instant Pot, a Crock Pot (slow-cooker), or the oven, which is how we made it when I was a young’un.
      Marian Allen would love to share..Danger on the Panama Canal #1LinerWedsMy Profile

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  1. Joanne Sisco

    June 19, 2019 at 8:48pm

    Blueberries and rhubarb is a combination I’ve not tried before but it sounds delicious … and well, you had me at cake 🙂

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