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Blueberry/Rhubarb Breakfast Sauce by R. Wagenmann,
submitted by Peg Rozzi

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

In a saucepan, bring rhubarb and sugar to a boil. Boil for 10 minutes. Remove from heat; add pie filling and mix well. Bring to a boil. Remove from heat 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.
Yield: 7 cups