Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blueberry | 1 cup (148g) | 84 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Rhubarb | not in our table | 0 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 c. finely chopped rhubarb
- 4 c. sugar
- 1 can (21 oz.) blueberry pie filling
- 1 pkg. (3 oz.) raspberry-flavored gelatin
Directions
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.
Category:Rhubarb Sauces Recipes
Category:Rhubarb Recipes