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
Ingredients:
2 cups Rhubarb, cut into 1/2″ pieces
1 1/2 cups Strawberries, quartered
1/3 cup Coconut Palm Sugar
1 tablespoon Lemon Juice
Directions:
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
Ingredients:
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
Directions:
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.
