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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    7 cups


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


  • 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.

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  • 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.

  • Coralwyn
    Jun 26, 2013

    No comment left

  • 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.

  • ironbutterfly45
    May 25, 2013

    No comment left

  • 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.