Recipe by Ellen Wojdyla
"My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
blueberries, rinsed and drained
grated lemon peel
Great recipe, easy to make with strawberries. If you alter the number of servings, don't add 4 cups of water in the second step. I had to use cornstarch to thicken it.
I dunno if I did something wrong but this came out wayyyyy to watery, I used half the water recomended and it was still more like a liquid than a sauce or topping. it did taste VERY good though, I still poured it on my cheescake.
This is a wonderful recipe to top off Angel Food cake with.
I substituted orange rind for the lemon rind, and apple/white grape juice for the lemon juice. I did not strain the pulp because I wanted to retain the fiber.
I will save this recipe and use it again, perhaps as written next time.
This was very good, I did add some cornstarch to thicken it a little.
Very nice topping. Will use this recipe again. Mashed the berries but did not discard anything - goes against the grain to throw good food out and besides, we like a sauce with texture. Added cornstarch as I don't like a watery sauce. I note the recipe's author acknowledges the need for cornstarch to thicken the sauce - is there no way to amend a recipe once its published?
Did great needed a bit of cornstarch or arrowroot to thicken but a good mixture and procedure.
As the person who posted this recipe, I've found, after some reviews, that you do need to add cornstarch to this recipe. I would say probably 1 tablespoon per cup of water. Thank you for the reviews and improving on this recipe over the years.
Excellent topping. I used strawberries instead and it turned out fabulous. I added some constarch, as others had suggested. We used it over pound cake and vanilla ice cream...YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 390
** Calories from Fat: 5
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a delicious blueberry sauce for breakfast and dessert.
See how to make a sweet and tart, two-berry pie from scratch.
See how to make a super quick-and-easy fruit dessert.