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    You are in: Home / Low-cholesterol / Strawberry-Rhubarb Applesauce Recipe
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    Strawberry-Rhubarb Applesauce

    Strawberry-Rhubarb Applesauce. Photo by flower7

    1/3 Photos of Strawberry-Rhubarb Applesauce

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Lennie's Note:

    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.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water.
    3. 3
      Over medium heat, cook, stirring often but not continuously, for 5 minutes.
    4. 4
      Add remaining ingredients and turn heat up; bring to a boil.
    5. 5
      Once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened.
    6. 6
      Taste; you may want to add more sugar depending on the tartness of your rhubarb.
    7. 7
      You can puree this in the cuisinart, but I prefer to keep it chunky.
    8. 8
      Refrigerate if not serving right away.

    Browse Our Top Sweet Sauces Recipes

    Ratings & Reviews:

    • on May 04, 2010

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2011

      55

      Wonderful applesauce, with a great flavor and a pretty color too. I used rhubarb and strawberries from my garden in this recipe. At the end I partially pureed the applesauce with my immersion blender to the desired texture. Was planning to use this as an ingredient in Danielle Lapointe’s Calgary Stampede Rhubarb Muffins but didn't expect it to be so good! I might just have to make a second batch. Thanks, Lennie.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    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
    38%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 4.2 mg
    0%
    Total Carbohydrate 48.3 g
    16%
    Dietary Fiber 5.1 g
    20%
    Sugars 39.8 g
    159%
    Protein 1.2 g
    2%

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