Poached Rhubarb Sauce with Blueberries Over Orange Sections

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

4 servings


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