1/3 Photos of Strawberry-Rhubarb Applesauce
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.
My Private Note
Units: US | Metric
- 1Apple 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.
- 2Core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water.
- 3Over medium heat, cook, stirring often but not continuously, for 5 minutes.
- 4Add remaining ingredients and turn heat up; bring to a boil.
- 5Once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened.
- 6Taste; you may want to add more sugar depending on the tartness of your rhubarb.
- 7You can puree this in the cuisinart, but I prefer to keep it chunky.
- 8Refrigerate if not serving right away.
Browse Our Top Sweet Sauces Recipes
Nutritional Facts for Strawberry-Rhubarb Applesauce
Serving Size: 1 (695 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 188.9
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 4.2 mg
- Total Carbohydrate 48.3 g
- Dietary Fiber 5.1 g
- Sugars 39.8 g
- Protein 1.2 g