Blueberry/Rhubarb Breakfast Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 56 |
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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 Ingredients:
6 cups finely chopped rhubarb |
4 cups sugar |
1 can (21 ounces) blueberry pie filling |
1 package (3 ounces) raspberry gelatin |
Directions:
1. In a saucepan, bring rhubarb and sugar to a boil. Boil for 10 minutes. Remove from the heat; add pie filling and mix well. Bring to a boil. Remove from the heat and stir in gelatin. Store the sauce in jars or freezer containers. Refrigerate or freeze until ready to use. Serve with pancakes, waffles, toast or English muffins. Yield: 7 cups.
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