Blueberry/Rhubarb Breakfast Sauce Recipe

By ldelmas

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Blueberry/Rhubarb Breakfast Sauce Recipe

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Ingredients

6 cups finely chopped rhubarb
4 cups sugar
1 can (21 ounces) blueberry pie filling
1 package (3 ounces) raspberry gelatin

Details

Servings 56
Adapted from tasteofhome.com

Preparation

Step 1

In a saucepan, bring rhubarb and sugar to a boil. Boil for 10 minutes. Remove from the heat; add pie filling and mix well. Bring to a boil. Remove from the heat and stir in gelatin. Store the sauce in jars or freezer containers. Refrigerate or freeze until ready to use. Serve with pancakes, waffles, toast or English muffins. Yield: 7 cups.