Blueberry-based desserts are always better with a little cardamom. Its sweetness goes perfectly with rhubarb’s acid bite.
Choose a light, summer honey (avoid buckwheat honey, for example), so the taste doesn’t overpower the fruit.
- 2 cups blueberries
- 3 cups rhubarb, cubed
- ½ tsp green cardamom, ground
- ¾ cup honey
Place all ingredients in a pot.
Heat a pot on medium-low until ingredients come to a light boil.
Reduce heat to low and simmer for 20 minutes.