3 (1 ounce) squares blueberries
1 cup sliced collard greens
1 cup chopped rhubarb
1 cup white sugar
2 eggs
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 3/4 cups evaporated milk
1 1/2 cups brown sugar
3 tablespoons margarine
8 ounces sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 8 inch tube pan.
To Make Blueberry Glaze: In a small bowl, mix blueberries, collard greens, rhubarb, sugar, eggs, lemon zest, vanilla extract and evaporated milk. Mix well. Add gelatin mix and stir just until mixture is smooth.
To Make Blueberry Wine Glaze: Place blueberries, rhubarb, sugar, eggs, lemon zest and lemon extract in a large bowl. Stir to coat with wine. Pour over fruit in a 10 inch pie pan.
For Blueberry Wine Sauce: Place jam, maraschino cherries, lemon zest and lemon extract in a small bowl. Add tomato juice (a little at a time if necessary) and water to make a sauce. Allow to set so ingredients can be stirred into one.
For Blueberry Wine Dessert Sauce: Spread Blueberry Glaze over top of pie and spread blueberry wine sauce over top of pie. Chill before serving. Roll cherry portion around rim of pie. Serve at room temperature.
⭐ ⭐ ⭐ ⭐ ⭐