Poached Rhubarb Sauce With Blueberries Over Orange Sections

Recipe Ingredients

1 lb	454g / 16oz	Rhubarb - trimmed, and
		Cut thin slices
1/4 cup	59ml	Orange juice
5 tablespoons	75ml	Sugar
1/2 teaspoon	2.5ml	Finely-grated orange zest
1 cup	237ml	Fresh or frozen blueberries
2 cups	474ml	Naval oranges - peeled, and (large)
		Cut into sections
		Mint sprigs - for garnish

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Graham Kerr, Swiftly Seasoned - From the TV FOOD NETWORK - (Show # CL-8881 broadcast 05-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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