Poached rhubarb sauce with blueberries over orange sections

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

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