Chunky Rhubarb Applesauce Recipes

ROSY STRAWBERRY RHUBARB APPLESAUCE

Steps:

• Combine apples, strawberries, rhubarb, sugar, and water in a large pot. Bring to a boil; cover and simmer, stirring occasionally, until apples are tender, about 20 minutes. Remove from heat and stir in vanilla extract.

STRAWBERRY-RHUBARB APPLESAUCE

Steps:

• Apple peel adds colour and fibre to this dish, so I recommend you don't peel the apples; however, you can certainly do so if you wish.
• Core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water.
• Over medium heat, cook, stirring often but not continuously, for 5 minutes.
• Add remaining ingredients and turn heat up; bring to a boil.
• Once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened.
• Taste; you may want to add more sugar depending on the tartness of your rhubarb.
• You can puree this in the cuisinart, but I prefer to keep it chunky.
• Refrigerate if not serving right away.

RHUBARB APPLESAUCE

Steps:

• Combine apples, rhubarb, apple cider, sugar, and cinnamon in a large saucepan. Cover and cook over medium heat for 20 minutes.
• Transfer to a mixing bowl and mix on medium-high speed until all chunks are gone. Serve warm.

CINNAMON RHUBARB APPLESAUCE

Steps:

• Add apples, rhubarb, cinnamon sticks, 1/2 cup sugar and 2 cups water to a large pot set over medium heat.
• When the mixture comes to a boil, reduce heat and simmer, partially covered, for 30-40 minutes until soft and thick. If any fruit chunks remain, mash with a fork or potato masher.
• Remove cinnamon sticks. Taste for sweetness and add additional sugar if desired. Add ground cinnamon if desired.
• Keeps refrigerated in an airtight container for 3 - 4 days.