Recipe courtesy of Graham Kerr
Poached Rhubarb Sauce with Blueberries Over Orange Sections
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 145
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 28
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 6
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
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.;