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blue bowl filled with rhubarb applesauce surrounded by apples
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Rhubarb Applesauce

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!

Course Dessert, Snack
Cuisine North American
Keyword rhubarb applesauce, applesauce with rhubarb
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 135kcal

Ingredients

  • 8 rhubarb stalks
  • 2 apples (I used Cortland)
  • 1/3 cup granulated sugar
  • 1 teaspoon orange zest
  • 1/2 tsp 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 1/2 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.

Nutrition

Calories: 135kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 391mg | Fiber: 4g | Sugar: 27g | Vitamin A: 155IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 0.3mg