I love making this rhubarb and blueberry topping and freezing it to use whenever I’m craving something sweet and fruity. Serve with waffles, pancakes, french toast, or on buttered toast.
Chop rhubarb into small pieces. This takes a little bit of time, so be patient. It’s well worth it!
In a large saucepan, bring sugar and rhubarb to a boil. Continue to boil for 10 minutes, stirring occasionally.
Remove from heat, add pie filling and mix well. Bring to a boil.
Remove from heat and stir in gelatin until well mixed.
Let cool slightly and store in jars or freezer containers. Refrigerate or freeze until ready to use.