Rhubarb & Blueberry Sauce Recipes

How will you top your dessert this weekend? We just made post-dinner super easy with two fruit sauces – blueberry and rhubarb – you can easily pour over generic store bought items like vanilla ice cream. If you thought you didn’t have a homemade dessert for your guests this weekend think again; the topping makes it so…

Strawberry Rhubarb Compote

strawberry rhubarb jam


2 cups Rhubarb, cut into 1/2″ pieces

1 1/2 cups Strawberries, quartered

1/3 cup Coconut Palm Sugar

1 tablespoon Lemon Juice


Combine all ingredients in a heavy-bottom pot over medium heat.  Cook on medium heat for 3-4 minutes.  Reduce heat to a simmer and cover with a lid.  Simmer for 15-20 minutes, stirring occasionally..  Let compote cool and place in a mason jar.  Keep refrigerated for up to 1 week.

Blueberry Sauce

blueberry sauce for ice cream


1/3 cup Sugar

1 teaspoon Cornstarch

Pinch of Salt

1/4 cup Cold Water

1 1/2 cups Blueberries

1 teaspoon Orange Zest

1 1/2 teaspoon Orange Juice


In a small saucepan, combine the sugar, cornstarch and salt. On low heat, gradually whisk in water until smooth. Add the blueberries, orange juice and zest; bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 3-4 min. Sauce should be thick but still some whole blueberries remaining. Serve over ice cream, pancakes, or yogurt.

Photographed by Alli Shepherd.