Vibrant Blueberry Rhubarb Compote
This vibrant blueberry rhubarb compote is a delightful breakfast treat. The sweet-tart blend of fresh rhubarb and blueberry pie filling is elevated with a touch of raspberry gelatin, creating a burst of fruity flavor perfect for topping pancakes, waffles, or toast.
Instructions
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1
Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly.
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2
In a saucepan, bring the chopped rhubarb and sugar to a boil. Boil for 10 minutes, stirring occasionally. Remove from heat and stir in the blueberry pie filling. Return to a boil, then remove from heat and stir in the raspberry gelatin until dissolved.
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3
Carefully fill the prepared containers, leaving 1/2 inch of headspace. Wipe the top edges of the containers and secure the lids.
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4
Refrigerate the compote for up to 3 weeks or freeze for up to 12 months. Thaw frozen compote in the refrigerator before serving. Enjoy the vibrant blueberry rhubarb compote with pancakes, waffles, toast, or English muffins.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
