Blueberry/Rhubarb Breakfast Sauce Recipe

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Blueberry/Rhubarb Breakfast Sauce
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Ingredients
4
Count
Nutrition
39
Calories
Total time
30
Minutes
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Ingredients:

  • 6 cups finely chopped rhubarb
  • 4 cups sugar
  • 1 can (21 oz) blueberry pie filling
  • 1 package (3 oz) raspberry gelatin

Directions:

  1. 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 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 39.17 Kcal (164 kJ)
Calories from fat 0.55 Kcal
% Daily Value*
Total Fat 0.06g 0%
Sodium 3.47mg 0%
Potassium 38.07mg 1%
Total Carbs 9.83g 3%
Sugars 8.97g 36%
Dietary Fiber 0.26g 1%
Protein 0.19g 0%
Vitamin C 1.1mg 2%
Calcium 11.4mg 1%
Amount Per 100 g
Calories 172.89 Kcal (724 kJ)
Calories from fat 2.41 Kcal
% Daily Value*
Total Fat 0.27g 0%
Sodium 15.32mg 0%
Potassium 168.04mg 1%
Total Carbs 43.41g 3%
Sugars 39.58g 36%
Dietary Fiber 1.15g 1%
Protein 0.85g 0%
Vitamin C 4.6mg 2%
Calcium 50.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
    Points
  • 1
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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