Blueberry-Rhubarb Breakfast Sauce - cooking recipe

Ingredients

6 c. finely chopped rhubarb
4 c. sugar
1 (21 oz.) can blueberry pie filling
1 (3 oz.) pkg. raspberry-flavored gelatin

Preparation

In saucepan, ring rhubarb and sugar to a boil; boil gently ten minutes.
Remove from heat; add pie filling and mix well.
Bring to a boil.
Remove from heat and add gelatin.
Store the sauce in jars or freezer until ready for use.
Serve with pancakes, waffles, toast or English muffins.
Yields 7 cups.