I love rhubarb. Not on it’s own of course, no one can handle that bitterness. But when it’s doused in sugar, it’s delightful!
I also appreciate that rhubarb is one of the first things to pop out of the ground come spring. My nana gave John and I a ruby red rhubarb plant from her garden. We transplanted it a couple of years ago, and this year it has finally taken off and is ripe for harvest. I planted our rhubarb plant right in the middle of my flower bed in the front yard. My understanding is that the ruby red variety doesn’t get as big as some of the other rhubarb plants, so I am hoping it doesn’t take over my garden.
So last week, I harvested my plant for the first time and made one of our favourites, a blueberry rhubarb compote.
This sauce is great. We primarily use it for breakfast or dessert. It goes great on pancakes or waffles in the morning, and on ice cream or yogurt in the evening, if you want something sweet that’s a little lighter. The sauce is easy to make in the morning and freezes well if you have any leftover. John and I will also freeze pre-chopped rhubarb and use it throughout the year for this sauce.
This is a great way to use some of your bountiful rhubarb crop!
Click here for printable Word version of recipe:
Rhubarb Blueberry Sauce
Serve on waffles, pancakes, yogurt, ice cream or whatever you want
1 cup blueberries (fresh or frozen)
1 cup chopped rhubarb (fresh or frozen)
3 tbsp sugar
1 tbsp lemon juice
2 tbsp water (if you are using fresh fruit)
- Place all ingredients in small/medium pot, turn heat to high.
- Bring ingredients to a boil. Reduce heat to medium high. Allow to cook down for 5-10 minutes, stirring frequently.
- Turn heat off and sauce will thicken.