Blueberry Rhubarb Sauce Recipes

RHUBARB AND BLUEBERRY COMPOTE

Rhubarb and Blueberry Compote image

A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast.

Provided by Sherona

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

Ingredients

10 stalks rhubarb, peeled and chopped
1 cup white sugar
1 cup frozen blueberries
1 teaspoon vanilla extract
1 cinnamon stick
water to cover

Steps:

Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
Cool compote in the refrigerator until thickened, about 30 minutes.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 28.2 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 3.5 mg, Sugar 25.8 g

"BLUEBARB" BLUEBERRY RHUBARB CRISP

I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.

Provided by Chloe

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

¼ cup brown sugar
¼ cup white sugar
¼ cup oats
1 teaspoon all-purpose flour
1 pinch ground cinnamon
1 cup chopped rhubarb
1 cup blueberries
½ cup all-purpose flour
⅓ cup oats
1 pinch ground cinnamon
1 pinch ground nutmeg
½ cup melted butter, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 35.7 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 9.9 g, Sodium 113.3 mg, Sugar 20 g

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