Recipe courtesy of Graham Kerr

Poached Rhubarb Sauce with Blueberries Over Orange Sections

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  • Level: Easy
  • Yield: 4 servings
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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


  1. 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.;