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Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X] $(document).ready(function() { $("#MainMenu a[href^='http://www.tasteofhome.com/rd.asp?id=20964']").attr("target", "_blank"); }); Home > Recipes > Blueberry > Rhubarb Breakfast Sauce .close_btn{position:absolute;font-size:11px;right:20px;top:17px;z-index:1;}.close_btn:hover{text-decoration:underline; cursor:hand;} Blueberry/Rhubarb Breakfast Sauce Recipe \ABS\Auto Blog Samurai\data\Dip Recipes\4\exps3154_RDS2930098C03_14_1b.jpg)
Blueberry/Rhubarb Breakfast Sauce Recipe photo by Taste of Home 
Read reviews (15) Rate recipe 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 This recipe is: Quick Rate Print Grocery List Recipe Box My Savings Email \ABS\Auto Blog Samurai\data\Dip Recipes\4\follow-links-vertical.jpg)
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[X] Blueberry/Rhubarb Breakfast Sauce Recipe Prep/Total Time: 30 min. Yield: 56 Servings 20 10 30 Ingredients 6 cups finely chopped rhubarb4 cups sugar1 can (21 ounces) blueberry pie filling1 package (3 ounces) raspberry gelatin Directions 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. Nutritional Facts 1 serving (2 tablespoons) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 19 g carbohydrate, trace fiber, trace protein. Originally published as Blueberry/Rhubarb Breakfast Sauce in Country December/January 1992, p51
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(1-10) of 15 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated
Reviewed on May. 16, 2013 by kaanba 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.
Reviewed on May. 16, 2013 by debjogreene 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.
Reviewed on May. 16, 2013 by Charlene A 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!
Reviewed on May. 15, 2013 by AuntieA1955my dear dulsager, never apologize for giving stars if you've tried the recipe or not! I'm slamming the anal nay sayers who love to nit pic any and everyone who DARE to comment their opinon on this page, just on the off chance they have not yet cooked the recipe. Rate and Review, it is what it is, to be inturpreted by the individual, not the holier than tho with the wooden spoon up their [expletive]! Where does it say you have to eat it before you comment, hummmm?
Reviewed on May. 15, 2013 by Judi720 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.
Reviewed on May. 15, 2013 by KaSm I received this recipe from a B&B owner, back when it was first published. I've made it many times and frozen it in small containers. When using, I add water to thin it out, as that is how it was first served to me. It serves more than it states and is so very, very good!! If you don't want to thin it with water, you could use less sugar, as it is sweet.
Reviewed on May. 15, 2013 by dulsager Hey! I just wrote the review rescinding my stars and stars appeared again. I did NOT do that! And I suppose stars will appear again when I post this so I apologize again, again!!
Reviewed on May. 15, 2013 by dulsager To AuntieA - you are correct. The stars should be given only if the recipe has been tried. I HAD thought about that when I rated this earlier but, like linda_ing, wanted to boost it's ratings after an unfair review. But my 5 stars were unfair too as I haven't yet made this so I hereby rescind my stars and apologize to all involved.
Reviewed on May. 15, 2013 by JackH2010 I would love to make this recipe, but how much of an exchange for either honey or agave syrup would it take to equal 4 cups of sugar?? I'm new to this exchange-type stuff and would love to try this recipe.
Reviewed on May. 15, 2013 by AuntieA1955have you noticed how many people that actually take the time to comment about the people who comment about recipe's they haven't tried yet. Hummmm, I wonder if it's because they're allowed to rate and review the recipe regardless if they've swallowed it or not. I guess we need to contact Taste of Home for the exact list of rules and fine print for all you rate and review Nazi's out there in recipe land.
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