Poached Rhubarb Sauce With Blueberries Over Orange Sectio

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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) ---------------------------------------------- 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