Blueberry/Rhubarb Breakfast Sauce Recipe

Blueberry/Rhubarb Breakfast Sauce RecipePhoto by: Taste of Home Blueberry/Rhubarb Breakfast Sauce Recipe Rating 5

My husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie filling - it's tasty, too!

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Blueberry/Rhubarb Breakfast Sauce Recipe
  • Prep/Total Time: 30 min.
  • Yield: 56 Servings
20 10 30

Ingredients

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

Directions

  • 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.

Nutritional Facts 1 serving (2 tablespoons) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 19 g carbohydrate, trace fiber, trace protein.

Originally published as Blueberry/Rhubarb Breakfast Sauce in Country December/January 1992, p51

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Blueberry/Rhubarb Breakfast Sauce Recipe

Blueberry/Rhubarb Breakfast Sauce

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