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Blueberry/Rhubarb Breakfast Sauce

 Blueberry/Rhubarb Breakfast Sauce
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! —Rita Wagenmann, Grangeville, Idaho
56 ServingsPrep/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

  • Rinse seven 1-cup plastic containers and lids with boiling water. Dry
  • thoroughly.
  • In a saucepan, bring rhubarb and sugar to a boil. Boil 10 minutes.
  • Remove from heat; add pie filling and mix well. Bring to a boil.
  • Remove from heat and stir in gelatin.
  • Fill all containers to within 1/2 in. of tops. Wipe off top edges of
  • containers; cover with lids.
  • Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam
  • in refrigerator before serving. 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.