Blueberry Rhubarb Sauce

Rhubarb was in our  CSA share this week. Now, I like sour things, but rhubarb is a bit more tart than I can handle, so it was no surprise that every recipe I found called for sugar…and lots of it.

Feeling in the mood for a challenge, I decided I would try to make a sauce without sugar.

I chopped up the rhubarb, ending up with about 2 cups, and threw it in a pot. Then, I added some blueberries we had leftover, the juice of one orange and a few stevia leaves and cooked it until everything started to break down.

First taste test: Still WAY too tart for me.

Light bulb!

I added honey. I just added it and stirred until it ‘felt right’.

Second taste test: Delicious!

We had it over pancakes the next morning and angel food cake at night.

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After eating a couple of spoonfuls, I put the rest in popsicle molds and in the freezer for later.

 

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