Blueberry-Rhubarb Breakfast Sauce

Ingredients

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

Directions

 * 1) In a saucepan, bring rhubarb and sugar to a boil.
 * 2) Boil for 10 minutes.
 * 3) Remove from the heat; add pie filling and mix well.
 * 4) Bring to a boil.
 * 5) Remove from the head and stir in gelatin.
 * 6) Store the sauce in jars or freezer containers.
 * 7) Refrigerate or freeze until ready to use.
 * 8) Serve with pancakes, waffles, toast or English muffins.
 * 9) Yields - 7 cups.