Rhubarb Applesauce is a quick and easy way to take advantage of local, in season rhubarb. Ready in 30 minutes for a perfect snack, or serve it over ice cream or pound cake for a tasty dessert!
Rhubarb is not a plant typically found in most Italian gardens. My father definitely never planted any. I was always curious about those bunches of long crimson stalks that I saw in the markets each spring. And since I love the challenge of discovering new ingredients, I bought my first bunch a few years ago and researched recipes.
The first thing I made was a rhubarb apple crisp. My son quickly gobbled it up! That was enough to convince me to plant it in my garden the following spring.
Rhubarb has many health benefits: it is a great source of fiber as well as vitamins A, C and K and it is surprisingly one of the best plant sources of calcium. So, eat your rhubarb!
Growing rhubarb:
The wonderful thing about rhubarb is that it is a perennial so you simply cut it down in the fall and it grows back each spring. Be sure to give it enough space as it expands and can take over your garden as the years go by. It's also important to know that unlike the leaves on certain other plants that are edible, rhubarb leaves are quite toxic.
Freezing rhubarb:
I often freeze rhubarb when I have an overabundance. Simply wash and dry the stalks well. Cut into 1 inch pieces and store in freezer bags. You can then make rhubarb applesauce or a few other favorites such as Rhubarb Ricotta Almond Tart or Rhubarb Strawberry Crostata throughout the year.
But the easiest and quickest way to cook rhubarb is to make a Rhubarb Applesauce. And it's ready in only 30 minutes!
How to make Rhubarb Applesauce:
Rinse rhubarb well and cut into 1 inch pieces. Peel and slice apples thinly.
Add all ingredients (rhubarb, apples, sugar, cinnamon and orange zest) in a deep skillet or sauce pan. Cook on medium heat, stirring frequently, for 30 minutes.
Most of the liquid will evaporate, the juices will thicken, and the rhubarb and apples will have softened and broken down. Let cool before serving.
Tips and suggestions for making Rhubarb Applesauce
- I enjoy the tart flavor of Cortland apples, however other varieties such as Gala, McIntosh or Golden Delicious apples would work well.
- Substitute strawberries for the apples when they are in season.
- Vary the flavoring ingredients: increase the amount of cinnamon; add vanilla, maple syrup or even ginger.
- Since I don't have much of a sweet tooth, I prefer keeping the amount of sugar to a minimum. Increase the amount of sugar to ½ cup or according to your taste.
- Serve cooled on it's own or spoon it over ice cream or pound cake for a tasty dessert. It's also delicious in a yogurt parfait topped with granola. Here's my favorite granola recipe for you!
- This recipe produces about about 2 cups or sauce. So I encourage you to double or even triple the recipe. It keeps in the fridge for a week or if you're interested in making a large batch you can freeze it and enjoy it throughout the year.
As you can see, it is a great addition to your garden. If you don't have a rhubarb plant, now is the time to head to your local market or grocery store as it is readily available.
I hope you enjoy this delicious, easy recipe and if you do please tag me with your photos on Facebook or Instagram with #mangiabedda or @mangiabedda.
Ingredients
- 8 rhubarb stalks
- 2 apples (I used Cortland)
- ⅓ cup granulated sugar
- 1 teaspoon orange zest
- ½ teaspoon cinnamon
Instructions
- Rinse rhubarb well and cut into 1 inch pieces. Peel and core apples and slice thinly.
- Add all ingredients in a sauce pan over medium heat. If the mixture begins to stick in the first few minutes of cooking, add 1 or 2 tablespoons of water.
- Cook for about 30 minutes, stirring often, until the fruit has broken down and the sauce has thickened.
- Let cool before serving.
Notes
- I enjoy the tart flavor of Cortland apples, however other varieties such as Gala, McIntosh or Golden Delicious apples would work well.
- Substitute strawberries for the apples when they are in season.
- Vary the flavoring ingredients: increase the amount of cinnamon; add vanilla, maple syrup or even ginger.
- If you prefer a sweeter rhubarb applesauce increase amount of sugar to ½ cup.
- Purée with a hand held mixer of blender if you prefer a smooth consistency.
- Keep refrigerated for up to 1 week or freeze for up to 1 year.
Nadia Fazio
Apples and rhubarb go so well together, this is a great way to use up your crop of rhubarb.
JJ
I have made homemade applesauce often...mostly by forgetting about it in the slow cooker LOL. Kept peels on, too. I also pressed the soft sauce through a sieve to make it more creamy and remove the skins. It simplified the whole process. Can you do this when rhubarb is included in the batch?
Nadia
Hello JJ, indeed making applesauce in a slow cooker is so easy! Although I have never tried making this sauce in a slow cooker I don't see why you could not add the rhubarb as well. In this case I'm guessing the rhubarb would be completely smooth and retain any chunky texture. But that of course is a question of personal taste because regardless it would taste just as good. Thanks for your question!
Angie
What s great applesauce!
Nadia
Thanks Angie, it's quite simple and tasty!