Best Blueberry Rhubarb Sauce Recipes
BLUEBERRY/RHUBARB BREAKFAST SAUCE
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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7 cups.
Number Of Ingredients 4
Steps:
- 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 : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY/RHUBARB BREAKFAST SAUCE 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
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- 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.
- Yield: 7 cups.
- Originally published as Blueberry/Rhubarb Breakfast Sauce in Country
- December/January 1992, p51
- Nutritional Facts
- serving (2 tablespoons) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 19 g carbohydrate, trace fiber, trace protein.
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BLUEBERRY-RHUBARB SAUCE
Yield 6 cups
Number Of Ingredients 4
Steps:
- Combine rhubarb and sugar in a large saucepan over medium heat. Bring to a boil; simmer for 10 minutes. Remove from heat; add pie filling and mix well. Return to heat; bring to a boil. Remove from heat; stir in gelatin mix. Store in jars in refrigerator for up to 4 weeks. Serve warm or cold. Tip: Once known as motel chairs, brightly colored, springy metal chairs are so comfortable and easy to find at flea markets. Pick up a few for the front porch or for a shady spot in the backyard...perfect.
Nutrition Facts : Nutritional Facts Serves
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