Blueberry Rhubarb Breakfast Sauce

This recipe is a family favorite breakfast topping. You can substitute cherry pie filling (which can be put through a blender) for the blueberry pie filling -- it's tasty, too!


7 cups (56 servings)


6 cups finely chopped rhubarb
4 cups granulated (white) sugar
1 (21 ounces) can blueberry pie filling
1 (3 ounces) package raspberry 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 heat and stir in gelatin. Refrigerate or freeze until ready to use. Serve with pancakes, waffles, toast or English muffins.

Estimated Time

Preparation/Total Time: 30 minutes


Store the sauce in jars or freezer containers.

Nutritional Information

Amount per serving (2 tablespoons): Calories 75, Trace Fat (Trace Saturated Fat), Cholesterol 0, Sodium 7 mg, Carbohydrate 19 g, Trace Fiber, Trace Protein.

Recipe Courtesy Of

Rita Wagenmann, Grangeville, Idaho

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