Last Updated on December 17, 2020 by Ellen Christian
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This easy rhubarb sauce is just one of the ways I enjoy our rhubarb. If you’re looking for a blueberry rhubarb sauce compote you will love this.
For as long as I can remember, my father and grandparents have always had rhubarb growing at their home. One of the first plants we planted when we purchased our home was rhubarb.
We now have two large rhubarb plants and each year they seem to come back bigger and stronger than the year before.
Easy Rhubarb Recipe – Rhubarb Blueberry Sauce
Rhubarb is a perennial and it is one of the first edibles we have on our property. Since our rhubarb plant keeps getting bigger and bigger each year, I always looking for a new, easy rhubarb recipe that my family will enjoy.
This Rhubarb Blueberry Sauce compote recipe is one of my favorites. Sometimes I will make a plain rhubarb and sometimes I will substitute strawberries for the blueberries.
It really all depends on what I have on hand and what is the most affordable at the grocery store or the farmer’s market.
You can easily pick your rhubarb, chop it into one-inch pieces and then freeze it in containers until you need it. That way you can enjoy it with a variety of different fruits from spring to fall.
I love this recipe with apples after we go apple picking in the fall. Stewed rhubarb with blueberries is just one way that you can enjoy this dessert.
If you freeze the rhubarb, you can make this easy rhubarb sauce with almost any type of fruit including peaches, nectarines, and even raspberries.
Blueberry Rhubarb Compote
So, if you enjoy making compotes, you can certainly use this Blueberry Rhubarb Sauce as your base. If you aren’t familiar with the term, a compote is a fruit-based dessert that has a layer of fruit on the bottom and is topped with a drop biscuit type topping.
It’s baked until the biscuits are golden and the sauce is bubbly. They are relatively simple to make without a recipe. But, if you want a recipe, you can use this one from Ally’s Kitchen. It’s very similar to the one that I make.
Remember that if you cannot find rhubarb at your local grocery store, you might want to check with a local farmer’s market. We try to buy a majority of our fresh fruits and vegetables from local growers during the summer.
I really think that they taste fresher coming from only a few miles away rather than from across the country. Or, you can always try growing a crop in your own back yard. It’s quite easy to grow and you’ll always have it when you need it if you do.
What can I use this for?
This healthy rhubarb dessert is also delicious served with sweetened ricotta cheese or served over French vanilla ice cream. Or, you can serve this blueberry rhubarb sauce compote on top of waffles or pancakes.
Why not drizzle it over the top of pound cake, a yellow cake, or a bundt cake recipe? Or, I enjoy eating it spooned over the top of my yogurt for breakfast. There are so many different possibilities.
Or, if it is close to the holidays, you can give a jar of this blueberry rhubarb sauce as a gift. Why not include a pancake or waffle mix, a few pretty kitchen towels, a wooden spoon, and recipe cards for a kitchen gift or Christmas gift for a newly married couple.
Can I freeze this recipe?
Yes, you can double or even triple this recipe and then freeze it to use throughout the year. Just be sure to use freezer-safe containers that seal tightly.
You don’t want your blueberry rhubarb sauce to get freezer burn or take on the flavors of other things in the freezer. This easy rhubarb recipe should last properly sealed for up to six months in the freezer.
It won’t last all the way until your next crop of rhubarb but it will give you a few extra months. This easy rhubarb recipe will last from three to five days in the refrigerator.
You may also like these rhubarb recipes:
Finally, if you liked this easy blueberry rhubarb sauce, you might want to try a few of these.
- 3 cups of chopped rhubarb
- 1/2 cup granulated white sugar
- 1/2 cup water
- 1/2 to 1 cup of blueberries
- In a large sauce pan, add the chopped rhubarb, granulated and the water and bring to a boil.
- Simmer for 10 to 15 minutes until the rhubarb softens and gets tender. Stir occasionally.
- Add the blueberries and continue to cook until they are soft and it looks like a sauce.
- Serve warm or cold over vanilla ice cream. You can also freeze it to enjoy during the rest of the year.
Amount Per Serving: Calories: 183Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 46gFiber: 3gSugar: 40gProtein: 1g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.