Poached Rhubarb Sauce with Blueberries Over Orange Sections

Name: Poached Rhubarb Sauce with Blueberries Over Orange Sections
Yield: 4 servings
Ingredients: 1 pound rhubarb, trimmed and cut into thin slices; 1/4 cup orange juice; 5 tablespoons sugar; 1/2 teaspoon finely grated orange zest; 1 cup fresh or frozen blueberries; 2 large naval oranges, peeled and cut into sections; Mint sprigs for garnish

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Level: Easy

Yield: 4 servings

Level: Easy

Yield: 4 servings

Ingredients

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1 pound rhubarb, trimmed and cut into thin slices

1/4 cup orange juice

5 tablespoons sugar

1/2 teaspoon finely grated orange zest

1 cup fresh or frozen blueberries

2 large 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.;