Rhubarb is out in the Northwest markets now and I picked some up the other day thinking it’s about time for some rhubarb sauce. We enjoyed rhubarb plants at our first home and I really need to plant some here in Portland because I realize when I cook rhubarb it tastes so so good. In our home on Quantico Lane I would cook rhubarb or strawberry rhubarb sauce. But then one day I got a wild hair and added blueberries to the sauce instead of strawberries and it was really quite a divine combination. So here is the divine combination sans the sugar. I added honey instead. This is not a sweet rhubarb sauce so add more honey or sugar if you’d like.
Rhubarb Blueberry Sauce
- 3/4 cup water
- 1/4 cup honey
- 5 cups rhubarb, chopped
- 2 cups fresh or frozen blueberries
Heat water and honey until boiling. Turn down the heat and add rhubarb. Let simmer 10-15 minutes until rhubarb is tender. Add 2 cups of blueberries and simmer a few minutes until blueberries are softened. Turn off heat, cover and let set to thicken. Refrigerate after cooled. Yields almost 4 cups. Serve as topping on ice cream, plain yogurt, oatmeal, pancakes, waffles, french toast or on the side of pork. Sauce can be frozen.
Source: Adapted from Betty Crocker.