Prep 10 mins
Cook 15 mins
This is very versatile: serve it as a side dish with pork or chicken, serve over ice cream for dessert, serve at breakfast over pancakes or oatmeal, or just eat as is. You can puree to give it a traditional appearance, but I like it chunky-style and so don't puree it at all.
- 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.
This is very tasty! I think I made my apple chunks too big though, because I ended up having to cook for about 3-4 times longer than stated for the apples to get soft. That didn't seem to affect the finished product though. I like applesauce a little chunky so I used a potato masher to break down the apples, which worked very well (everything else was pretty well pureed already from the longer cooking time). I followed the recipe ingredients to the letter (including leaving on the apple peels). Thanks so much for sharing!
Very interesting twist on 'ye olde applesauce recipes. I decided to leave apple skins on as well as keeping the sauce chunky. WOW. Chunky is wonderful. I will definitely make again trying the other version (peeling apples and pureeing (sp?) the mixture). Such a nice blend of fresh fruits! Thanks Lennie.
Thank you Lennie!