Tools

Blueberry Rhubarb Sauce

By Cynthia O'Connor O'Hara
The Harried Housewife

 

 

2 cups sliced rhubarb
2 cups blueberries
1/2 cup sugar
1/4 cup water
1/4 teaspoon finely grated lemon zest
1 tablespoon cornstarch
1 tablespoon lemon juice
 

 

In a medium saucepan, combine rhubarb, 1/2 cup blueberries, sugar, water, and lemon zest. Bring to a boil. Reduce heat; simmer, covered, until rhubarb is tender, about 5 minutes, stirring occasionally. Meanwhile, mash the remaining 1 1/2 cups blueberries. In a small bowl, combine cornstarch and lemon juice. Add mashed blueberries and cornstarch mixture to rhubarb mixture. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Let stand 10 minutes before serving. Makes 2 cups.
 


As seen on NEWSChannel 2 at Daybreak/Sunrise on July 18, 2014
Copyright © 2014 by Cynthia O’Connor O’Hara

 

What's On