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.
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Luke Center
[email protected]I'm not usually a fan of blueberry sauce, but this one is really good. The rhubarb adds a nice tartness that balances out the sweetness of the blueberries.
K IDEA SL
[email protected]This sauce is so easy to make and it's always a hit with my family. I usually make a double batch so I have leftovers for the week.
TeeMex Martin
[email protected]I love the combination of blueberries and rhubarb in this sauce. It's the perfect balance of sweet and tart.
Kalu Maama
[email protected]This sauce is a great way to use up leftover blueberries and rhubarb. It's also a great way to get your kids to eat their fruit.
Amant Gujjar Amant ali
[email protected]I made this sauce for my family's breakfast and they loved it! It was the perfect topping for their pancakes and waffles.
Rabinder Yadav
[email protected]This sauce was a bit too sweet for my taste. I think I would have preferred it if there was less sugar or honey added.
Ashish Food
[email protected]I followed the recipe exactly, but my sauce turned out too thin. I had to add more cornstarch to thicken it up.
Rehan jan
[email protected]This sauce is a bit too tart for my taste. I think I would have preferred it if there was more sugar or honey added.
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[email protected]I was skeptical about this sauce at first, but I'm so glad I tried it. It's so delicious and versatile. I've used it on pancakes, waffles, French toast, and even ice cream. It's always a hit.
Manohar Gyan
[email protected]This sauce is amazing! I made it for my brunch guests and they all raved about it. It's the perfect balance of sweet and tart.
The Sleet
[email protected]I love this sauce! It's so easy to make and it's always a hit with my family. I usually serve it over waffles, but it's also great on pancakes or French toast.
Jeel Patel
[email protected]This sauce was delicious! I used frozen blueberries and rhubarb, and it still turned out great. The sauce was thick and flavorful, and it was the perfect addition to my morning pancakes.
Danile Temesgen
[email protected]This blueberry rhubarb breakfast sauce is a delightful treat. The combination of sweet blueberries and tangy rhubarb is perfect, and the sauce is thickened just enough to be spoonable. I served it over pancakes, but it would also be great on waffles,