Place in large sauce pan and stir while bringing to a boil. Boil 10 minutes. Add 3 ounces raspberry jello. Boil, and remove from heat. Add 20 ounce can blueberry pie filling (I use the "light" variety). Stir well, and pour into freezer containers. Keeps 2-4 weeks in refrigerator. I've also combined cherry pie filling with cherry or raspberry hello and blackberry pie filling with black cherry or raspberry jello. They're all good.) We like to use this sauce on waffles, pancakes and English muffins.
- 6 c. rhubarb washed and sliced
- 4 c. sugar
- 1/4 c. water
- 3 oz. raspberry jello
- 20 oz. can blueberry pie filling
Athabascan Candy | Fireweed Honey | Fahita Moose Casserole
Rhu-berry Sauce | Rosehip Tea | Salmon Dip | Spruce Tea | Moose Fillet
© Copyright 1997 Elizabeth Beckett and Sarah Teel
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