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