Rhuberry Sauce
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INGREDIENTS 6 cups rhubarb, washed and sliced
4 cups sugar
1/4 cup water
3-ounce package raspberry jello
20-ounce can blueberry pie fillingPlace rhubarb in a large saucepan and stir while bringing to a boil. Boil 10 minutes. Add raspberry jello. Boil, and remove from heat.
Add blueberry pie filling. Stir well, and pour into freezer containers. Will keep 2 to 4 weeks in refrigerator.
NOTE - You can also combine cherry pie filling with cherry or raspberry jello, and blackberry pie filling with black cherry or raspberry jello. This sauce is good on waffles, pancakes, English muffins, or homemade biscuits.