Rhubarb Applesauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
2 quarts
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Calories
107 kcal
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Course
Condiments
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Cuisine
American
Rhubarb Applesauce
Description
The Rhubarb Applesauce recipe uses peeled and quartered Granny Smith apples along with trimmed, sliced rhubarb pieces cooked gently with sugar and water. The fruits are boiled until soft, typically about 20-25 minutes, which allows their fibers to break down and release their flavors. After cooking, the mixture is blended in batches to achieve a smooth yet textured sauce that keeps some fruit body instead of becoming completely lump-free.
The sauce balances the rhubarb’s sharp tartness with the apples’ natural sweetness, enhanced by optional fresh lemon juice if additional brightness is desired. This combination results in a pinkish applesauce with a pleasant tart edge, which differs from standard sweet versions.
This homemade applesauce works well as a side condiment for breakfast dishes or roasted meats and can also be enjoyed as a snack. Storing the sauce in the refrigerator for up to a week keeps it fresh, or freezing it extends its shelf life. Adjusting the sugar amount depending on the apple variety can tailor the sweetness.
Ingredients
- 5 lbs Granny Smith apple peeled, cored and quartered
- 1 ½ lbs rhubarb trimmed, 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
- Peeling the apples helps preserve the pink hue from the rhubarb; red-skinned apples can be used with the peel if color is not a concern.
- If using sweeter apple varieties, you may reduce or omit added sugar according to taste.
- Store the applesauce in airtight containers in the refrigerator and consume within one week.
- Freeze leftover applesauce for longer storage, thawing before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2quarts
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 107kcal | 5% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 4mg | 0% |
| Potassium | 274mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 45mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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