Rhubarb Blueberry Sauce

I found another bag of rhubarb in my freezer the other day and wanted to use it before I start freezing this year’s rhubarb (which is growing like crazy in my garden). While I was hunting in my freezer, I also found some frozen blueberries, too, and decided to combine them to make this Rhubarb Blueberry Sauce. We had it for lunch on top of our gluten-free Belgian waffles (page 203). It was delicious!

RHUBARB BLUEBERRY SAUCE

2 cups chopped rhubarb, fresh or frozen
1 cup blueberries
1/2 cup maple syrup
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon

In a medium saucepan, simmer rhubarb, blueberries and syrup over medium-high heat 20 to 30 minutes until thick. Remove from heat and stir in vanilla and cinnamon. Serve hot or cold on pancakes, waffles, ice cream or yogurt.

Makes 3 cups