Featured image of post Simple Way to Blueberry Rhubarb Pie Using Cornstarch

Simple Way to Blueberry Rhubarb Pie Using Cornstarch

Add blueberries to the chopped.

Rhubarb And Blueberry Compote

You'll also love this easy 'fake lattice' pie crust design that only requires a fork!

Recipe Summary Rhubarb And Blueberry Compote

A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast.

Ingredients | Blueberry Rhubarb Pie Using Cornstarch

  • 10 stalks rhubarb, peeled and chopped
  • 1 cup white sugar
  • 1 cup frozen blueberries
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick
  • water to cover
  • Directions

  • Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
  • Cool compote in the refrigerator until thickened, about 30 minutes.
  • You can also top with a crumble mixture to turn this into a really tasty crisp.
  • Info | Blueberry Rhubarb Pie Using Cornstarch

    prep: 10 mins cook: 30 mins additional: 30 mins total: 1 hr 10 mins Servings: 8 Yield: 8 servings

    TAG : Rhubarb And Blueberry Compote

    Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Jams and Jellies Recipes,


    Images of Blueberry Rhubarb Pie Using Cornstarch

    Blueberry Rhubarb Pie Using Cornstarch / (without the use of any molds.)

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