Blueberryrhubarb Breakfast 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

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