Blueberry/Rhubarb Breakfast Sauce

Name: Blueberry/Rhubarb Breakfast Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 7 cups.
Ingredients: 6 cups finely chopped rhubarb; 4 cups sugar; 1 can (21 ounces) blueberry pie filling; 1 package (3 ounces) raspberry gelatin

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

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.

Nutrition Facts

2 tablespoons: 75 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 protein.

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

Reviews

My Review

Click stars to rate

Average Rating:

Laurie

May 23, 2017

I used less sugar (only about 1 1/2 cups) and substituted frozen blueberries for BB pie filling because I didn't have any pie filling on hand. It is excellent! I don't eat a lot of sugar, so I am used to treats being less sweet. I think 4 cups of sugar would have been way too sweet for me.
Mamabee62

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.
lnusida

Jun 23, 2013

My family likes this sauce. I used cherry jello instead of the raspberry. It was delicious.
Candlelight777

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.
kaanba

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.
debjogreene

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.
Charlene2098

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!
Judi720

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.
KaSm

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.
JackH2010

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.