Rhubarb Applesauce
Craving something unique? Rhubarb applesauce has a fresh tart flavor and a gorgeous rosy color!
Servings: 2 quarts
Equipment
- food processor, blender, immersion blender, or food mill
Ingredients
- 5 lbs Granny Smith apples, peeled cored and quartered*
- 1 ½ lbs trimmed rhubarb, sliced into 2 inch pieces
- 1/2 cup sugar**
- 1/2 cup water
- lemon juice, if needed
Instructions
- Put everything in a large Dutch oven or stainless steel pot and give it a good stir. Bring to a boil over medium high heat, stirring often.
- Turn the heat down and let the mixture boil for about 20-25 minutes, stirring often. You want the fruit to break down and soften. Let cool for several minutes before proceeding.
- Working in 2 or 3 batches (depending on the size of your processor or blender) blend the mixture until smooth. I find a food processor works best for this. The sauce won't have any lumps, but will retain some texture. Note: Use caution when pureeing hot foods.
- Taste your applesauce and add a bit of fresh lemon juice if you think it needs it.
- Transfer the applesauce to your storage jars and allow to cool completely before capping and refrigerating.
- Your homemade rhubarb applesauce will last about a week. Freeze for longer storage.
Notes
*I peeled my apples because I didn't want the green color to interfere with the pretty pink of the rhubarb. If your apples are red skinned and you'd like to keep the peel on, you can.
**If you use a sweeter variety of apple you may be able to reduce or omit the sugar.
Nutrition
Serving: 0.5 cup · Calories: 107 kcal · Carbohydrates: 28 g · Protein: 1 g · Fat: 0.3 g · Saturated Fat: 0.1 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.03 g · Sodium: 4 mg · Potassium: 274 mg · Fiber: 4 g · Sugar: 21 g · Vitamin A: 120 IU · Vitamin C: 10 mg · Calcium: 45 mg · Iron: 0.3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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