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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

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

7 cups

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

Blueberry/Rhubarb Breakfast Sauce Recipe photo by Taste of Home

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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.

Blueberry/Rhubarb Breakfast Sauce

Total Time

Makes

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