Blueberries with Rhubarb Syrup and Maple Cream

1. 1

   In a saucepan, combine the rhubarb with the sugar, water and salt and bring to a boil.

2. 2

   Simmer over moderately low heat, stirring occasionally, until the fruit is very soft, 20 minutes.

3. 3

   Strain the syrup through a cheesecloth-lined sieve into a heatproof bowl, pressing.

4. 4

   Stir in the lemon juice.

5. 5

   Let the syrup cool, then refrigerate until chilled, about 45 minutes.

6. 6

   In a large bowl, beat the cream with the maple syrup until firm peaks form.

7. 7

   Put the blueberries in bowls or glasses and top with the maple whipped cream.

8. 8

   Spoon some of the rhubarb syrup on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.