I found the basic idea for this recipe several years ago, but changed it around quite a bit to make it easier to prepare and to use what I had on hand. Other than 10 minutes or so it takes to slice the rhubarb (use thawed frozen rhubarb if you can find it), it’s very quick to make, delicious and a bit different from anything I’ve ever had before. The fig bars give it a unique flavor.
When I picked up the rhubarb at my local Meijer store, the young man at the checkout asked me what it was. When I told him it was rhubarb, he asked, “Do you eat it like celery?” I told him it was extremely tart and better cooked in a pie or dessert (like this one).
RHUBARB BLUEBERRY DELIGHT
- 3 cups prepared fresh rhubarb (about one pound)*
- 3/4 cup granulated sugar
- ¼ cup water
- 1 cup fresh blueberries
- 12 fig bars (Fig Newtons)
- ½ to ¾ cup whipped topping, thawed (Cool Whip) or whipped cream
*Wash and dry rhubarb and cut down the center lengthwise if thick. Cut into pieces approximately 1-½ inches long, removing tough skin and strings.
In a medium pan, combine rhubarb, sugar and water. Bring to a boil over medium low heat. Continue to cook for 10 more minutes, stirring occasionally, until rhubarb is tender and a sauce has formed. Set aside to cool to room temperature.
Set our 4 dessert dishes. I wanted to use my vintage two-handled bowls which measure about 1-½ inches deep x 4-¾ inches across the top.
In the bottom of each bowl, crumble one fig bar.
Top with cooled rhubarb/sauce. Crumble a fig bar over the top of the rhubarb.
Add one tablespoon of whipped topping/cream.
Sprinkle ¼ cup of blueberries over each serving.
Crumble a fig bar over the blueberries. Top with one tablespoon of whipped topping/cream.
Cover and refrigerate for 30 minutes or until ready to serve.
Makes 4 servings
Betty Lou
Rhubarb is definatly an acquired taste, I like it as it signals one of the first signs of spring. Our neighbors in N. California mountains had the best rhubarb, not to sour, just right. Your dessert with fig newtons is interesting.
Lynda
I grow blueberries, but not rhubarb. I never liked it as a child. I think I should give it a try again now that my taste buds have matured! If nothing else, it will look beautiful in my kitchen garden. Right?
Q: My blueberries mature much later in summer, so can you continuously harvest rhubarb into the summer?
knitnkwilt
Never in a million years would I have come up with that combination…will have to try it!
kalamitykelli
I think that sounds wonderful and I especially love the addition of Fig Newtons – one of my favorite cookies!
Jayne
Oh yum and it looks so pretty in those dishes!
Susan
Wow, I would never have thought of using fig bars that way! What a great idea. And you can put in any berry. Thanks!
adaisygarden
I haven’t had rhubarb pie in many years! It was delicious then, and this recipe looks so good… I just might try it! 🙂
Melissa
I just discovered your blog today – and just had to say that I thought this recipe sounds awesome! I havent been cooking as much as I used to,… and I miss it. =)
Women of Wise
No rhubarb in Texas but we will be in Colorado soon and have our first rhubarb cobbler of the season. Good for the soul!