Blueberry-Rhubarb Breakfast Sauce

Combine fresh or frozen blueberries, chopped rhubarb stalks, and sugar in a medium heavy-bottomed saucepan, stirring gently to coat the fruit evenly with the sugar.

Place the saucepan over medium heat and cook, stirring occasionally, until the sugar begins to dissolve and the fruit starts to release its juices.

Bring the mixture to a gentle boil, then reduce the heat to medium-low to maintain a steady simmer.

Simmer the sauce uncovered, stirring frequently, until the rhubarb has broken down completely and the blueberries have burst and softened.

Continue cooking until the sauce has reduced to a thick, pourable consistency that coats the back of a spoon.

Remove the saucepan from the heat and taste the sauce, adjusting sweetness by stirring in additional sugar if desired.

Allow the sauce to cool in the saucepan for several minutes before transferring it to a serving dish or heatproof jar.

Serve the sauce warm or at room temperature alongside scones, muffins, pancakes, or other morning breads, storing any leftovers in a sealed jar in the refrigerator for up to one week.