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rhubarb applesauce overhead with spoon and fruit

Rhubarb Applesauce

Course Side Dish
Cuisine British
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4
Calories 118
Rhubarb and apples come together to create a deliciously sweet-tart sauce that is very versatile!

Ingredients

  • 2 apples medium, organic (I like Granny smith, but most apples will work)
  • 2 stalks rhubarb medium sized, chopped (fresh, crisp stalks, if possible)
  • ⅓ c sugar
  • 1 Tbsp lemon juice optional (use water instead, if not using lemon juice)
US Customary - Metric

Instructions

  • Peel, core and cut the apple into pieces and place into a pot. 
  • Add the sugar, and a splash of water, or squeeze of lemon juice so the apples don't stick.
  • Add the chopped rhubarb, cover and cook, stirring from time to time, for about 6 or 7 minutes until the apples soften (the rhubarb will soften first.) When the apples are soft, remove from the heat. 
  • While you can leave the apples and rhubarb chunky, I recommend using an immersion blender or food processor to purée the mixture. Taste for sweetness and add sugar, as needed.

Notes

  • Omit the sugar and use maple syrup if desired. Taste and adjust to your liking.
  • Use rhubarb applesauce immediately, refrigerate or freeze.
  • NOTE: do not eat rhubarb leaves as they are toxic

Nutrition

Serving: 1 | Calories: 118kcal | Carbohydrates: 31g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 175mg | Fiber: 3g | Sugar: 26g | Vitamin A: 75IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 0.2mg
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