Strawberry-Rhubarb Applesauce


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“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.”
2 1/2 cups

Ingredients Nutrition


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

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