Blueberry Rhubarb Sauce
  
12 ounces fresh Rhubarb Finely Chopped
1 cup of brown sugar
  
 Add 1 to 2 cups of water (more or less sugar to taste) and
 heat until boiling, stirring until dissolved.
  
 Combine Rhubarb with 16 ounces of fresh ,frozen, or dried  blueberries
 Bring to a steady boil.
 Reduce heat, cover, and simmer 10 minutes.  Let cool and 
 and refrigerate.
 
 This has a nice Tart and tangy taste and can be used in avariety of dishes.