Well yesterday was a sad day. I harvested the last of our rhubarb. But it was also a great day because with my scant 1 cup of chopped rhubarb in collaboration with some lovely blueberries we happened to have on hand, I made this sauce. And for breakfast this morning, we dolloped this sauce on our buttermilk pancakes. (Slightly warmed, of course.) Boy howdy, that made for some fine eatin’!
And truly, this sauce could not have been easier to prepare. Rhubarb is easy to cut up, and blueberries are ready to go right out of their little molded fiber berry baskets. How cool is that!
So if you too have just a bit of rhubarb left and want to do something special with it, I suggest this recipe.
Well that’s it for today. I made Slow Simmered Smoked Shank with Mixed Greens yesterday in preparation for this evening’s meal. Tonight I’m going to tackle creole seasoned roasted pork tenderloin. Along with the tenderloin, creole gravy over cheezy grits. If it all comes together I will be sharing the recipes with you in the next few days. If not, all or some of the recipes will go the way of many of my creations not fit for your very discerning palates. (It’s called the circular file in our home.) So, I hope these recipes work. For all our sakes.
And for all our sakes, I hope and pray for lasting peace. But for now, I’d be happy with just one day where I didn’t have to read about someone killing another person for some real or perceived grievance. Just one day where I didn’t have to read about politicians blaming “the other guy” for every conceivable problem in our country today. Just one day when the headlines were positive rather than negative. Just one day when I could hold my head up and once again loudly proclaim that I am proud to be an American.
3 c. blueberries
1 c. sliced rhubarb
¼ tsp. lemon zest
3-4 tsp. fresh lemon juice (I used 4 teaspoons because I love me my lemons)
½ c. granulated sugar
tiny pinch ground cinnamon, opt.
1 T. water
1 T. cornstarch
Combine the blueberries, rhubarb, lemon zest, lemon juice, sugar, and cinnamon in a medium-size saucepan. Cook over medium heat, stirring often until the berries and rhubarb begin to give off some liquid and the sugar has dissolved.
Bring the mixture to a boil. Partially mash the fruit with a fork as it cooks.
In a small bowl, whisk the water and cornstarch together. Stir into the blueberry mixture and return to a boil. Boil for 30 seconds to 1 minute or until the mixture thickens.
Remove from heat. Serve warm, room temperature, or cold. Great on ice cream and buttermilk pancakes. (And with a spoon straight out of the container. Especially in the middle of the night!)
