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

Browse by ingredient

Instructions

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.;