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\u2014it’s tasty, too! \u2014Rita Wagenmann, Grangeville, Idaho<\/p>\n","protected":false},"author":7061,"featured_media":1600344,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305982,304328,306138,304288,305487,306182,307104,303966,304988,306848,305020,304268,304350,324623,307224,304016,304005],"categories-v2":[311717,308984,308481,311910,259620,310796,312047,310155,308495,308935,309603,308960,259483,309001,309177,310270,308579,308549],"coauthors":[305],"recommended_recipes":[{"post_title":"Rhubarb-Strawberry Sauce","post_link":"\/recipes\/rhubarb-strawberry-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Easy Blueberry 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Sauce","datePublished":"2018-01-01","dateModified":"2022-09-26","prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Blueberry-Rhubarb-Breakfast-Sauce_exps3154_RDS2930098C03_14_1bC_RMS-1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"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","recipeIngredient":["6 cups finely chopped rhubarb","4 cups sugar","1 can (21 ounces) blueberry pie filling","1 package (3 ounces) raspberry gelatin"],"recipeInstructions":[{"@type":"HowToStep","text":"Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Fill all containers to within 1\/2 in. of tops. Wipe off top edges of containers; cover with lids."},{"@type":"HowToStep","text":"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."}],"recipeYield":"7 cups","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 75 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"7mg sodium","carbohydrateContent":"19g carbohydrate (18g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6153846,"reviewCount":13,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LaurieHapner"},"reviewBody":"I used less sugar (only about 1 1\/2 cups) and substituted frozen blueberries for BB pie filling because I didn't have any pie filling on hand. It is excellent! I don't eat a lot of sugar, so I am used to treats being less sweet. I think 4 cups of sugar would have been way too sweet for me.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KaSm"},"reviewBody":"I received this recipe from a B&B owner, back when it was first published. I've made it many times and frozen it in small containers. When using, I add water to thin it out, as that is how it was first served to me. It serves more than it states and is so very, very good!! If you don't want to thin it with water, you could use less sugar, as it is sweet.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"debjogreene"},"reviewBody":"This was yummy! I also made it for my parents using Splenda (they are diabetic) and they loved it too! It's also good with huckleberries instead of blueberries.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lollyjean"},"reviewBody":"It really annoys me that people comment on a recipe they haven't tried. If you won't make it, fine, move on. Is your life so rigid and are you so desperate for control that you feel the need to bash someone's recipe? Really, it's not about you, it's about someone's family and what they enjoyed. You don't want to serve it to your family, that's fine, but you aren't the food police so keep your uptight need for control to yourself.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"linda_ing"},"reviewBody":"loubaby, did you happen to notice that this makes 56 servings? That works out to a little over a tablespoon per serving. If that's still too high for you, experiment with sugar substitutes. I'm also rating this 5 stars to boost its rating. The stars are supposed to reflect how well the recipe turned out not how you perceive its healthiness.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lnusida"},"reviewBody":"My family likes this sauce. I used cherry jello instead of the raspberry. It was delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JackH2010"},"reviewBody":"I would love to make this recipe, but how much of an exchange for either honey or agave syrup would it take to equal 4 cups of sugar?? I'm new to this exchange-type stuff and would love to try this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Judi720"},"reviewBody":"I have also had this recipe for a couple years from this site. I actually can it & have given it as gifts at Christmas & during the year. Everyone raves about it....good on pancakes or waffles with whipped cream...feel like you are eating out for Breakfast.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"loubaby"},"reviewBody":"I wouldn't make it the first time!!!...Really--breakfast---4 cups sugar + canned pie filling + sugar from raspberry gelatin!!!...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mamabee62"},"reviewBody":"This was very good although I used far less sugar. My rhubarb is very red and quite sweet so I was able to make this with 3\/4 cup of sugar and it was lovely.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Candlelight777"},"reviewBody":"I made a double batch of this with a couple adjustments.First I cut the amount of sugar in half.I figured with the sugar in the pie filling and jello,it'd still be plenty sweet.I was right. Next,I wanted it be more of a jam.So I doubled the amount of jello.It turned out perfectly.Mom and I had it on our waffles last night and absolutely loved it.I was even eating some of it right from the jar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kaanba"},"reviewBody":"I have made this in combination of 6 oz. package of gelatin and different flavors of pie filling and put it into jam jars and freeze it. Wonderful as a jam.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Charlene2098"},"reviewBody":"I tried it with strawberries (blended them) and it was wonderful. I wish I could give it 10 stars. I'm diabetic and only use a tablespoon with a little water. Awesome! I have used it with blueberries too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"3154","romance_copy_dek":"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","enhanced_recipe_title":"Blueberry\/Rhubarb Breakfast Sauce","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 cups finely chopped rhubarb","IngredientText":"6 cups finely chopped rhubarb"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 cups sugar","IngredientText":"4 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (21 ounces) blueberry pie filling","IngredientText":"1 can (21 ounces) blueberry pie filling"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (3 ounces) raspberry gelatin","IngredientText":"1 package (3 ounces) raspberry gelatin"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Blueberry-Rhubarb-Breakfast-Sauce_exps3154_RDS2930098C03_14_1bC_RMS.jpg","RecipeId":3154,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Blueberry\/Rhubarb Breakfast Sauce Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Blueberry-Rhubarb-Breakfast-Sauce_exps3154_RDS2930098C03_14_1bC_RMS.jpg","ContributorId":null,"Firstname":"Rita","Lastname":"Wagenmann","City":"Grangeville","StateDescription":"Idaho","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep\/Total Time: 30 min.","MinimumServingQuantity":56,"MaximumServingQuantity":56,"Yield":"7 cups.","DigitalTitle":"Blueberry\/Rhubarb Breakfast Sauce","SubmittedTitle":"Blueberry\/Rhubarb Breakfast Sauce","RecipeTypeId":1,"AverageRating":4.62,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":20,"CookTimeInMinutes":10,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Blueberry\/Rhubarb Breakfast Sauce","OriginalSourceProject":"Blueberry\/Rhubarb Breakfast Sauce","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"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","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. ","SequenceNo":1},{"Direction":" 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. ","SequenceNo":2},{"Direction":" Fill all containers to within 1\/2 in. of tops. Wipe off top edges of containers; cover with lids.","SequenceNo":3},{"Direction":" Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. 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","NoOfRatings":13,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Blueberry-Rhubarb-Breakfast-Sauce_exps3154_RDS2930098C03_14_1bC_RMS.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Blueberry-Rhubarb-Breakfast-Sauce_exps3154_RDS2930098C03_14_1bC_RMS.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[],"CommentCount":15,"RatingCount":14,"RecipeCommentDetails":[{"Comment":"
I used less sugar (only about 1 1\/2 cups) and substituted frozen blueberries for BB pie filling because I didn't have any pie filling on hand. It is excellent! I don't eat a lot of sugar, so I am used to treats being less sweet. I think 4 cups of sugar would have been way too sweet for me.<\/p>","CommentId":1,"DateRated":"05\/23\/2017 21:59","GUID":"441ebcdcda7f48aab93f23dfdd855237","MemberId":9174955,"Rating":5,"ScreenName":"Laurie","SubmittedDate":"05\/23\/2017 21:59"},{"Comment":"","CommentId":2,"DateRated":"06\/26\/2013 06:35","GUID":"2c403348780545c28eb22c44d8bc54a1","MemberId":6385771,"Rating":0,"ScreenName":"Coralwyn","SubmittedDate":"06\/26\/2013 06:35"},{"Comment":"
This was very good although I used far less sugar. My rhubarb is very red and quite sweet so I was able to make this with 3\/4 cup of sugar and it was lovely.<\/p>","CommentId":3,"DateRated":"06\/24\/2013 12:23","GUID":"b35cf3e3e4c84ac9974f7639d9387a41","MemberId":6810271,"Rating":4,"ScreenName":"Mamabee62","SubmittedDate":"06\/24\/2013 12:23"},{"Comment":"
My family likes this sauce. I used cherry jello instead of the raspberry. It was delicious.<\/p>","CommentId":4,"DateRated":"06\/23\/2013 11:23","GUID":"7d0a24042306426d9b7f6638b696c8bd","MemberId":4823498,"Rating":5,"ScreenName":"lnusida","SubmittedDate":"06\/23\/2013 11:23"},{"Comment":"
I made a double batch of this with a couple adjustments.First I cut the amount of sugar in half.I figured with the sugar in the pie filling and jello,it'd still be plenty sweet.I was right. Next,I wanted it be more of a jam.So I doubled the amount of jello.It turned out perfectly.Mom and I had it on our waffles last night and absolutely loved it.I was even eating some of it right from the jar.<\/p>","CommentId":5,"DateRated":"05\/27\/2013 07:31","GUID":"6d381e348bad4b93ace03efb1198098b","MemberId":1671413,"Rating":5,"ScreenName":"Candlelight777","SubmittedDate":"05\/27\/2013 07:31"},{"Comment":"","CommentId":6,"DateRated":"05\/25\/2013 22:08","GUID":"625406A7370D4C42B7101BA800DB1EE6","MemberId":1403907,"Rating":0,"ScreenName":"ironbutterfly45","SubmittedDate":"05\/25\/2013 22:08"},{"Comment":"
I have made this in combination of 6 oz. package of gelatin and different flavors of pie filling and put it into jam jars and freeze it. Wonderful as a jam.<\/p>","CommentId":7,"DateRated":"05\/16\/2013 14:11","GUID":"fe290a0a4979459d982568c5fdb18c82","MemberId":5766049,"Rating":5,"ScreenName":"kaanba","SubmittedDate":"05\/16\/2013 14:11"},{"Comment":"
This was yummy! I also made it for my parents using Splenda (they are diabetic) and they loved it too! It's also good with huckleberries instead of blueberries.<\/p>","CommentId":8,"DateRated":"05\/16\/2013 13:31","GUID":"aff6b91a8c6f4255bb6196025f2429eb","MemberId":1670975,"Rating":5,"ScreenName":"debjogreene","SubmittedDate":"05\/16\/2013 13:31"},{"Comment":"
I tried it with strawberries (blended them) and it was wonderful. I wish I could give it 10 stars. I'm diabetic and only use a tablespoon with a little water. Awesome! I have used it with blueberries too!<\/p>","CommentId":9,"DateRated":"05\/16\/2013 07:24","GUID":"04b79229e7bd4ba0946aad5d4566d9f3","MemberId":5547206,"Rating":5,"ScreenName":"Charlene2098@comcast.net","SubmittedDate":"05\/16\/2013 07:23"},{"Comment":"
I have also had this recipe for a couple years from this site. I actually can it & have given it as gifts at Christmas & during the year. Everyone raves about it....good on pancakes or waffles with whipped cream...feel like you are eating out for Breakfast.<\/p>","CommentId":10,"DateRated":"05\/15\/2013 15:50","GUID":"3c498c28af3d483a810029742af6f562","MemberId":4271214,"Rating":5,"ScreenName":"Judi720","SubmittedDate":"05\/15\/2013 15:50"},{"Comment":"
I received this recipe from a B&B owner, back when it was first published. I've made it many times and frozen it in small containers. When using, I add water to thin it out, as that is how it was first served to me. It serves more than it states and is so very, very good!! If you don't want to thin it with water, you could use less sugar, as it is sweet.<\/p>","CommentId":11,"DateRated":"05\/15\/2013 13:22","GUID":"e65c916eb1a444c2807a26bda25d5f58","MemberId":4498999,"Rating":5,"ScreenName":"KaSm","SubmittedDate":"05\/15\/2013 13:22"},{"Comment":"
I would love to make this recipe, but how much of an exchange for either honey or agave syrup would it take to equal 4 cups of sugar?? I'm new to this exchange-type stuff and would love to try this recipe.<\/p>","CommentId":12,"DateRated":"05\/15\/2013 11:11","GUID":"65b2a6e65aa04c69a6da6ad659482677","MemberId":5851589,"Rating":5,"ScreenName":"JackH2010","SubmittedDate":"05\/15\/2013 11:11"},{"Comment":"
loubaby, did you happen to notice that this makes 56 servings? That works out to a little over a tablespoon per serving. If that's still too high for you, experiment with sugar substitutes. I'm also rating this 5 stars to boost its rating. The stars are supposed to reflect how well the recipe turned out not how you perceive its healthiness.<\/p>","CommentId":13,"DateRated":"05\/15\/2013 10:59","GUID":"4F65A2115E084442842C1B3602B29BA6","MemberId":1152650,"Rating":5,"ScreenName":"linda_ing","SubmittedDate":"05\/15\/2013 10:59"},{"Comment":"
It really annoys me that people comment on a recipe they haven't tried. If you won't make it, fine, move on. Is your life so rigid and are you so desperate for control that you feel the need to bash someone's recipe? Really, it's not about you, it's about someone's family and what they enjoyed. You don't want to serve it to your family, that's fine, but you aren't the food police so keep your uptight need for control to yourself.<\/p>","CommentId":14,"DateRated":"05\/15\/2013 09:46","GUID":"28d5980491c94096a989287770d7ebac","MemberId":2531887,"Rating":5,"ScreenName":"lollyjean","SubmittedDate":"05\/15\/2013 09:45"},{"Comment":"
It's a sauce! Not the whole meal! Sounds like a nice alternative to traditional "pancake syrup" which is loaded with sugar and ingredients that are unpronounceable.<\/p>","CommentId":15,"DateRated":"05\/15\/2013 09:41","GUID":"2f2ac1526d894cb3bc66df3970b79538","MemberId":1099555,"Rating":0,"ScreenName":"whiteswaninn","SubmittedDate":"05\/15\/2013 09:41"},{"Comment":"
I wouldn't make it the first time!!!...Really--breakfast---4 cups sugar + canned pie filling + sugar from raspberry gelatin!!!...<\/p>","CommentId":16,"DateRated":"05\/15\/2013 08:29","GUID":"0b458bdf57c247429fed41fa7f18856b","MemberId":3142335,"Rating":1,"ScreenName":"loubaby","SubmittedDate":"05\/15\/2013 08:29"},{"Comment":"","CommentId":17,"DateRated":"09\/24\/2006 16:22","GUID":"2A7811E773E74703934008220EF6C481","MemberId":522740,"Rating":5,"ScreenName":"ladybug1955","SubmittedDate":"09\/24\/2006 16:22"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":50832,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43222,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311717,"name":"Condiments","slug":"condiments","term_group":0,"term_taxonomy_id":311652,"taxonomy":"categories-v2","description":"Looking for recipes for condiments? Find great additions to your meals with condiments like jellies, jams, seasonings, gravies, and more condiments.","parent":310796,"count":1108,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/condiments\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Blueberry\/Rhubarb Breakfast Sauce"}},"analytics":[],"yoast_head":"\n