Serves: 5
Total Calories: 694
Yield: 6 cups

6 cups rhubarb, finely chopped
4 cups sugar
1 (21-ounce) can blueberry pie filling
1 (3-ounce) package raspberry gelatin mix

Combine rhubarb and sugar in a large saucepan over medium heat. Bring to a boil; simmer for 10 minutes. Remove from heat; add pie filling and mix well. Return to heat; bring to a boil. Remove from heat; stir in gelatin mix. Store in jars in refrigerator for up to 4 weeks. Serve warm or cold.

Tip: Once known as motel chairs, brightly colored, springy metal chairs are so comfortable and easy to find at flea markets. Pick up a few for the front porch or for a shady spot in the backyard…perfect.

Nutritional Facts:

Serves: 5
Total Calories: 694
Calories from Fat: 0

More Recipes from the Summer In the Country Cookbook:
Pancakes with Blueberry-Cinnamon Syrup
French Toast Croissants
Santa Fe Breakfast Bake
Spinach & Potato Frittata
Grandma Retha’s Rhubarb Muffins
Summer’s Best Berry Bars
Last Hurrah of Summer Peach Bread
Just Peachy Coconut Smoothie
Blueberry-Rhubarb Sauce
Nellie’s Farmgirl Egg Bake
Crustless Zucchini Pie
Girls’-Day-Out Granola
Apple-Berry Breakfast Crisp
Friendship Apple Crumpets
Aunt Emmaline’s Strawberry Muffins
Delicious “Cow Butter”
Fresh Fruit with Creamy Sauce
Spoon Bread
Ericka’s Cheese Danish
Lemon Fluff
Amy’s Orange Shake-Up
Sweet Pea’s Breakfast Blitz
Country-Style Breakfast Pizza
Herbed Salmon Omelets