Poached rhubarb sauce with blueberries over orange sections
1 Servings
Ingredients
| Quantity | 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 |
| Mint sprigs for garnish | ||
Directions
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