Ingredients
- 6 cups finely chopped rhubarb
- 4 cups sugar
- 1 can (21 oz) blueberry pie filling
- 1 pkg (3 oz) raspberry-flavored gelatin
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.