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

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 head 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. Yields: 7 cups.