Blueberry-Rhubarb Sauce

Serves: 5
Total Calories: 694
Yield: 6 cups


6 cups rhubarb, finely chopped
4 cups sugar
1 (21-ounce) can blueberry pie filling
1 (3-ounce) package raspberry gelatin mix


Combine rhubarb and sugar in a large saucepan over medium heat. Bring to a boil; simmer for 10 minutes. Remove from heat; add pie filling and mix well. Return to heat; bring to a boil. Remove from heat; stir in gelatin mix. Store in jars in refrigerator for up to 4 weeks. Serve warm or cold.

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Nutritional Facts:

Serves: 5
Total Calories: 694
Calories from Fat: 0

This Blueberry-Rhubarb Sauce recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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