Blueberry/Rhubarb Breakfast Sauce
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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!
SERVINGS: 56
CATEGORY: Dessert
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
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.