Poached Rhubarb Sauce With Blueberries Over Orange Sectio
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Rhubarb, trimmed and cut |
| into thin slices | ||
| 1/4 | c | Orange juice |
| 5 | T | Sugar |
| 1/2 | t | Finely grated orange zest |
| 1 | c | Fresh or frozen blueberries |
| 2 | Naval oranges, peeled and | |
| cut into sections | ||
| Mint sprigs for garnish |
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. Yield: 4 servings Recipe by: Cooking Live Show #8881 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 453
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 21.9mg
Potassium: 1563.6mg
Carbohydrates: 111.8g
Fiber: 12.1g
Sugar: 87.5g
Protein: 5.7g