Rhubarb Applesauce

And so it begins with rhubarb. I think rhubarb sauce was one of the first things I ever learned to cook since all you have to do is apply heat, add sugar and stir. This recipe is slightly different than my mother's fragrant cinnamon version. The apples and strawberries add natural sweetness to counteract the tartness of the rhubarb stalks. I add the juice and zest of an orange because a little extra liquid helps prevents burning and, well, I really like my zester. This recipe is very forgiving and can be adapted to suit personal tastes. As you can see, all measurements are approximate.


5-6 apples, peeled, cored and diced to 1/2"
I used Gala as they were on hand but any softer sweet variety would work
3-4 stalks of rhubarb, diced
6-8 strawberries, diced
Juice (2 Tbl) and zest (1 tsp) of orange, optional
1/4 cup of sugar

Add the apples, rhubarb & strawberries to a saucepan over medium heat. Squeeze juice over the top and add zest, if using. Heat, stirring occasionally, for 5 minutes to allow the apples to release their liquid. Add sugar. Continue to heat and stir until just before boiling, then reduce heat to low and cover with steam-venting lid. Simmer 30 minutes.


You can smooth the sauce with an immersion blender, or leave it chunky. Goes great over vanilla ice cream.