Total Calories: 694
Yield: 6 cups
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.
Tip: Once known as motel chairs, brightly colored, springy metal chairs are so comfortable and easy to find at flea markets. Pick up a few for the front porch or for a shady spot in the backyard…perfect.
This Blueberry-Rhubarb Sauce recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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