Blueberry/Rhubarb Breakfast Sauce Recipe
- 6 cups finely chopped rhubarb
- 4 cups sugar
- 1 can (21 ounces) blueberry pie filling
- 1 package (3 ounces) raspberry gelatin
- 1. Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly.
- 2. 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.
- 3. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids.
- 4. 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.
2 tablespoon: 75 calories, 0g fat (0g saturated fat), 0mg cholesterol, 7mg sodium, 19g carbohydrate (18g sugars, 0g fiber), 0g protein .
Reviews for Blueberry/Rhubarb Breakfast Sauce
"This was very good although I used far less sugar. My rhubarb is very red and quite sweet so I was able to make this with 3/4 cup of sugar and it was lovely."
"My family likes this sauce. I used cherry jello instead of the raspberry. It was delicious."
"I made a double batch of this with a couple adjustments.First I cut the amount of sugar in half.I figured with the sugar in the pie filling and jello,it'd still be plenty sweet.I was right. Next,I wanted it be more of a jam.So I doubled the amount of jello.It turned out perfectly.Mom and I had it on our waffles last night and absolutely loved it.I was even eating some of it right from the jar."
"I have made this in combination of 6 oz. package of gelatin and different flavors of pie filling and put it into jam jars and freeze it. Wonderful as a jam."
"This was yummy! I also made it for my parents using Splenda (they are diabetic) and they loved it too! It's also good with huckleberries instead of blueberries."
"I tried it with strawberries (blended them) and it was wonderful. I wish I could give it 10 stars. I'm diabetic and only use a tablespoon with a little water. Awesome! I have used it with blueberries too!"
"I received this recipe from a B&B owner, back when it was first published. I've made it many times and frozen it in small containers. When using, I add water to thin it out, as that is how it was first served to me. It serves more than it states and is so very, very good!! If you don't want to thin it with water, you could use less sugar, as it is sweet."
"I would love to make this recipe, but how much of an exchange for either honey or agave syrup would it take to equal 4 cups of sugar?? I'm new to this exchange-type stuff and would love to try this recipe."
"loubaby, did you happen to notice that this makes 56 servings? That works out to a little over a tablespoon per serving. If that's still too high for you, experiment with sugar substitutes. I'm also rating this 5 stars to boost its rating. The stars are supposed to reflect how well the recipe turned out not how you perceive its healthiness."
"It really annoys me that people comment on a recipe they haven't tried. If you won't make it, fine, move on. Is your life so rigid and are you so desperate for control that you feel the need to bash someone's recipe? Really, it's not about you, it's about someone's family and what they enjoyed. You don't want to serve it to your family, that's fine, but you aren't the food police so keep your uptight need for control to yourself."
"It's a sauce! Not the whole meal! Sounds like a nice alternative to traditional "pancake syrup" which is loaded with sugar and ingredients that are unpronounceable."
"I wouldn't make it the first time!!!...Really--breakfast---4 cups sugar + canned pie filling + sugar from raspberry gelatin!!!..."