Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Rhubarb, trimmed and cut into thin slices |
¼ cup | Orange juice |
5 tablespoons | Sugar |
½ teaspoon | Finely grated orange zest |
1 cup | Fresh or frozen blueberries |
2 larges | Naval oranges, peeled and cut into sections |
\N \N | Mint sprigs for garnish |
Combine the rhubarb, orange juice, sugar, and orange zest in a saucepan.
Cover, bring to a boil over medium high heat, then turn to low and cook for 8 minutes or until the rhubarb is very soft. Stir in the blueberries and chill for later, or spoon into 4 dessert bowls. Arrange the orange sections in a flower shape on top of the sauce and garnish with a sprig of mint.
Yield: 4 servings
Recipe by: Cooking Live Show #8881 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997