Combine the rhubarb, orange juice, sugar, and orange zest in a saucepan. Cover, bring to a boil over medium high heat, then turn to low and cook for 8 minutes or until the rhubarb is very soft. Stir in the blueberries and chill for later, or spoon into 4 dessert bowls. Arrange the orange sections in a flower shape on top of the sauce and garnish with a sprig of mint. Yield: 4 servings Recipe by: Cooking Live Show #8881 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (927g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 2.9mg||0 %|
|Potassium 248.7mg||7 %|
|Total Carbohydrate 221.2g||65 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 215g|
|Protein 1.4g||2 %|
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Calories per serving: 868
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