| 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
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