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

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4.5 13 13
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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! —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

2 tablespoon: 75 calories, trace fat (trace saturated fat), 0mg cholesterol, 7mg sodium, 19g carbohydrate (18g sugars, 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


Reviews for Blueberry/Rhubarb Breakfast Sauce

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Mamabee62
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
lnusida
Reviewed Jun. 23, 2013

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

MY REVIEW
Candlelight777
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
kaanba
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
debjogreene
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."

MY REVIEW
Charlene2098@comcast.net
Reviewed May. 16, 2013

"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!"

MY REVIEW
Judi720
Reviewed May. 15, 2013

"I have also had this recipe for a couple years from this site. I actually can it & have given it as gifts at Christmas & during the year. Everyone raves about it....good on pancakes or waffles with whipped cream...feel like you are eating out for breakfast."

MY REVIEW
KaSm
Reviewed May. 15, 2013

"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."

MY REVIEW
JackH2010
Reviewed May. 15, 2013

"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."

MY REVIEW
linda_ing
Reviewed May. 15, 2013

"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."

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