Blueberry/Rhubarb Breakfast Sauce Recipe
Blueberry/Rhubarb Breakfast Sauce Recipe photo by Taste of Home

Blueberry/Rhubarb Breakfast Sauce Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:56 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 56 servings

Ingredients

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

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.

Directions

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

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.

Reviews for Blueberry/Rhubarb Breakfast Sauce

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 24, 2013

"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 REVIEW
Reviewed Jun. 23, 2013

"My family likes this sauce. I used cherry jello instead of the raspberry. It was delicious."

MY REVIEW
Reviewed May. 27, 2013

"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."

MY REVIEW
Reviewed May. 16, 2013

"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."

MY REVIEW
Reviewed May. 16, 2013

"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."

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