I’m finally getting around to posting the recipe for Blueberry Rhubarb Breakfast Sauce that a guest on our tour had requested. This is great on pancakes, waffles, toast, or muffins.
Blueberry Rhubarb Breakfast Sauce
6 C. rhubarb
4 C. sugar
1 can blueberry pie filling
1 3 oz. pkg. raspberry jello
Boil rhubarb and suger 10 minutes. Add pie filling and mix. Bring to a boil. Remove from heat and stir in gelatin. Store in jars or freeze in containers.
Enjoy!
