Blueberry Rhubarb Sauce

 

This fruity sauce is simple and versatile and another nice and easy and delicious use of rhubarb. It’s inspired by this sauce and this sauce and a fabulous blueberry rhubarb jam recipe in The Complete Book of Small Batch Preserving by Margaret Howard. Oh, and I made it long enough ago that an additional inspiration was last year’s rhubarb and some very fine blueberries languishing in the freezer.

Now, I’ve got plenty of rhubarb growing next to the backyard shed, so I plan to use the fresh stuff to make some more. I used most of the first batch on slices of this yogurt cake, and it was a great combination. I also think it would be perfectly wonderful on vanilla ice cream.

This sauce is a good balance of the berries and the rhubarb with neither flavor taking over the final product completely. We usually think of strawberries with rhubarb but I think just about any berry would work well with those tart and fruity stems. Since rhubarb is often available most of the summer, I see no reason why we shouldn’t keep the fruit sauces coming. Whatever berry is in season might benefit from a tart and saucy rhubarb boost.

I can certainly vouch for the deliciousness of the blueberry-rhubarb combo! And since this works well with frozen fruit as well as fresh, it’s not just something we could be making all summer, but all year long.

 

Blueberry Rhubarb Sauce

You can use fresh or frozen berries and rhubarb to make this sauce.

2 cups blueberries

2 cups chopped rhubarb
2 tablespoons lemon juice
½ cup sugar
1 tablespoon cornstarch
1 tablespoon water

1. Combine the blueberries, rhubarb, sugar and lemon juice in a medium-size saucepan. Cook over medium heat, stirring often until the berries and rhubarb begin to give off some liquid and the sugar has dissolved.

2. Coarsely mash the fruit and continue to cook, bringing the mixture to a boil.

3. In a small bowl, combine the cornstarch and water, stirring to combine well. Stir into the blueberry mixture and return to a boil. Boil for 30 seconds to 1 minute or until the mixture thickens. Remove from the heat. Serve slightly warm, at room temperature or even cold.

 

Other recipes like this one: Strawberry Rhubarb Sauce, Rhubarb Compote with Brown Sugar and Vanilla Bean, Blackberry Sauce with Lime and Vanilla

One Year Ago: Pasta with Asparagus, Snap Peas and Lemon; Rhubarb Custard Pie; Sugar Snap Pea and Radish Salad with Feta and Dill