Blueberryrhubarb Breakfast Sauce
Ingredients
6 C. finely chopped rhubarb
4 C. sugar
1 can (21 oz.) blueberry pie filling
1 pkg. (3 oz.) raspberry-flavored gelatin
Cooking Instructions
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. Yields: 7 cups.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)