| 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 | tb | Sugar |
| 1/2 | ts | Finely grated orange zest |
| 1 | c | Fresh or frozen blueberries |
| 2 | lg | 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
A Message from our Provider:
“Jesus: Eternal Combustion Protection”