1 pound Rhubarb; trimmed & sliced thin
1/4 cup Orange juice
5 tablespoons Sugar
1/2 teaspoon orange zest; finely grated
1 cup blueberries; fresh or frozen
2 large Naval oranges; peeled & sectioned
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.
Source: Graham Kerr