Prep 10 mins
Cook 10 mins
I found this recipe at a local you-pick blueberry farm. Frozen fruit can also be used but add a little less water.
- 4 cups fresh blueberries
- 4 cups fresh rhubarb, cut in 1/2-inch slices
- 1 cup sugar
- 1 cup water
- Cook uncovered, until rhubarb and blueberries blend together, to become blubarb. Mash berries against the side of the pan to help squish and blend them. Taste for sweetness and add sugar as needed. Cook until desired thickness. Stir frequently.
- Refrigerate when cool. Can serve as is hot or cold. Great as topping for anything- ice cream, spnge cake, French toast, etc.