Go to: Just Fruit Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Blueberry rhubarb Breakfast Sauce
6 c. finely chopped rhubarb
4 c. sugar
1 can (21 oz.) blueberry pie filling
1 pkg. (3 oz.) raspberry-flavored gelatin
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 head 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. Yields - 7 cups.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.