Two Peas and Their Pod

Rhubarb Applesauce & Our Feature in “Where Women Cook” Magazine

Yes, we have another rhubarb recipe for you today. I warned you we would be sharing a lot of rhubarb recipes and I wasn’t joking:) Our rhubarb plants are flourishing and I am just trying to keep up. I’ve made rhubarb bread, shortcake, galettes, cobbler, sorbet, and even given some away to friends. I think I will start freezing rhubarb, but first I made a batch of homemade rhubarb applesauce.

I love making homemade applesauce. It is so easy and much better than store bought. I chopped up Granny Smith apples and rhubarb for this recipe. I added a little water to a large saucepan and tossed in the apples and rhubarb. I like my applesauce on the tart side so I only added a 1/4 cup of sugar. If you prefer sweeter applesauce, go ahead and add 1/2 cup.

I let the applesauce simmer on the stove for about 30-4o minutes. Talk about easy!

I stirred the applesauce a few times while it was simmering. When the fruit is soft, stir in the cinnamon. I prefer chunky applesauce, but if you want a really smooth applesauce feel free to run the applesauce through the blender or food processor.

Serve the applesauce at room temperature or cold. Store in jars or air-tight containers. This rhubarb applesauce also freezes wonderfully. I put a few containers in the freezer for a rainy day.

Rhubarb applesauce is great plain, with yogurt, ice cream, cottage cheese, or I like to spread it on whole wheat toast. If you are looking for a new way to use rhubarb, try Rhubarb Applesauce.

We also have some good news to share! We are featured in the summer issue of Where Women Cook. We are honored to be included in such a fabulous magazine. Jo Packham, the editor-in-chief, is amazing and such a joy to work with.

For a glimpse inside our kitchen, a few recipes, and our story, go pick up a copy of the magazine. I know you can find the magazine at Barnes & Noble. You can also order it online. Make sure you check out Jenny from Picky Palate and Shauna from Gluten-Free Girl’s stories too! We loved being featured in the same issue as some of our food blogging friends.

Rhubarb Applesauce

Cook Time: 30-40 minutes


1/4 cup water

1 pound rhubarb, trimmed and cut into 1/2-inch chunks
2 pounds Granny Smith apples, peeled, cored and cut into 1/2-inch chunks
1/4 cup-1/2 cup sugar, depending on how sweet you want the applesauce (I used 1/4 cup)
1/2 teaspoon ground cinnamon


1. Place water,rhubarb, apples, and sugar in a large saucepan. Cover and simmer until fruit is soft, about 30-40 minutes, stirring occasionally. Stir in cinnamon. The applesauce will be chunky. If you prefer smooth applesauce, you can run it through a blender or food processor. Serve at room temperature or cold. Store rhubarb applesauce in refrigerator for 2-3 weeks. This applesauce also freezes well, store in an air-tight container in the freezer for up to one year.

If you like this Rhubarb Applesauce, you might also like:

Cranberry Applesauce from Simply Recipes
Roasted Applesauce from Leite’s Culinaria
Strawberry Applesauce from Family Fresh Cooking
Crockpot Chunky Cinnamon Applesauce from Two Peas and Their Pod

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56 Responses to “Rhubarb Applesauce & Our Feature in “Where Women Cook” Magazine”

  1. Erica — June 15, 2011 @ 7:24 am

    I love a tart sauce- and homemade totally is best! I’ve never made anything other than traditional apple (or apple with a pear thrown in)- would love to try rhubarb. Congrats on the feature! The picture is so cute

  2. Congrats, Maria, on being featured in the magazine!! I can’t wait to read your story (and Jenny’s and Shauna’s, too!)

    That is just awesome!

    And I love that you’re an iMac girl. Me too :)

    • Two Peas replied: — June 15th, 2011 @ 8:59 am

      We love our iMac:) Thanks Averie!

  3. Kelly — June 15, 2011 @ 8:49 am

    Congrats!!! What a fun feature. I also enjoyed the picture of your kitchen. How gorgeous. I am SO jealous. It looks so beautiful. And I love the idea of putting rhubarb in your apple sauce. Yum.

  4. The Café Sucré Farine — June 15, 2011 @ 8:55 am

    Maybe you could sell some of your extra rhubarb! :) This looks so good that I could use a little extra! Congratulations on your magazine feature! That’s so cool! Chris

  5. Molly — June 15, 2011 @ 9:31 am

    I’m beginning to think that rhubarb is the most versatile vegetable out there. It plays the role of fruit so well that I’m beginning to wonder if there’s any recipe it can’t make delicious.

  6. Jenny Flake — June 15, 2011 @ 9:53 am

    Yay! What a gorgeous magazine our issue is right? You and Josh look so great and your kitchen….breathtaking. I feel so fortunate to be featured with you and the others. Hope you are feeling well today!!

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  8. Tracey — June 15, 2011 @ 10:00 am

    Congrats on the feature! Your applesauce looks wonderful, I’ve been obsessed with rhubarb lately too :)

  9. marla — June 15, 2011 @ 10:03 am

    Maria, LOVE your rhubarb applesauce. That photo of you and Josh is adorable! Congrats on the magazine. I am so proud of you guys and I must go pick one up :) Thanks for the link too!

  10. Deborah — June 15, 2011 @ 10:06 am

    I’m not even a big applesauce fan, but this has me wanting some!!

  11. Heather @ Heater's Dish — June 15, 2011 @ 10:12 am

    Congratulations on the feature! Well deserved if i do say so :)

  12. brandi — June 15, 2011 @ 10:13 am

    I saw the feature in the magazine – love it! I LOVE Where Women Cook.

    I don’t normally like applesauce, but I would love this because of the rhubarb.

  13. That applesauce looks awesome, and more importantly, congratulations on the magazine feature! I am going to pick up a copy!

  14. You know, I’ve always wondered what exactly people do with rhubarb (besides make some kind of pie), but this and that shortcake recipe you posted a bit ago both look delicious! I may have to venture out and try it – I’m very curious now. Congrats on the magazine feature as well, that’s awesome!

  15. Zita — June 15, 2011 @ 11:25 am

    I made a simple rhubarb sauce last Saturday and I became an addict! :) It’s so good and I love it!!! I will try your recipes as well.

    Congratulations on the magazine feature!

  16. d.liff @ yelleBELLYboo — June 15, 2011 @ 11:54 am

    I bought some rhubarb at the farmer’s market this weekend and I can’t decide what to make with it – this just sounds too delicious!!

  17. Heidi @ Food Doodles — June 15, 2011 @ 12:17 pm

    That looks delicous! I love rhubarb and applesauce. Actually someone commented the last time I made rhubarb compote that it looked like applesauce because I took a lot of the red skin off. What a yummy idea 😀

    Congrats on your feature :)

  18. Katrina — June 15, 2011 @ 1:23 pm

    Mmm this looks so yummy! i’m loving all the rhubarb recipes :)

  19. Cookin' Canuck — June 15, 2011 @ 1:28 pm

    Very cute photo of you and Josh. I’ll definitely pick up a copy of the magazine to read your story, along with Jenny’s and Shauna’s. The applesauce is a great use of your rhubarb!

  20. susan — June 15, 2011 @ 1:35 pm

    I too cooked with Rhubarb this week. Such a wonderful fruit/root! Looks yummy!

  21. Deliciously Organic — June 15, 2011 @ 2:12 pm

    Congrats on the feature! I love this recipe. A great way to use up all that yummy rhubarb!

  22. Joanne — June 15, 2011 @ 2:17 pm

    Homemade applesauce really is the best! And the rhubarb must add the best tart and tangy kick!

    You guys look adorable, by the way! Congrats on the feature!

  23. Urban Wife — June 15, 2011 @ 3:44 pm

    I can’t believe how easy this applesauce looks! Sadly, I am an avid DIY that has yet to make her own applesauce so I guess I’m not that avid. At least I don’t breakdown and buy the jarred stuff – kind of grosses me out! 😉

    HUGE CONGRATS on your feature in the magazine. You guys look great! p.s. Fellow iMac-ite here – yay!

  24. Alison @ Ingredients, Inc. — June 15, 2011 @ 4:23 pm

    fabulous and congrats!

  25. Jennifer — June 15, 2011 @ 5:08 pm

    So excited for this recipe. We have a lot of Rhubarb from our Farm share also. I wanted to do something different from a Rhubarb pie. Thanks! Talk to you guys soon.

  26. Donna — June 15, 2011 @ 5:14 pm

    Can’t wait to see the magazine!

  27. Ooooh! What a tasty idea! :) And I have tons of apples that need to be used up, too. :)

  28. Diane — June 15, 2011 @ 7:46 pm

    That looks absolutely delicious. I love applesauce and that would be a fun twist.

  29. Lauren at Keep It Sweet — June 15, 2011 @ 7:54 pm

    Congrats on the magazine feature!!

  30. Georgia Pellegrini — June 15, 2011 @ 8:09 pm

    That is so wonderful! I’ll definitely be picking up a copy! And also, this recipe should not be ignored, I love rhubarb anything, this would be so good with a pork chop.

  31. Amanda — June 15, 2011 @ 8:51 pm

    Congrats!! That is awesome!! But honestly, I was hoping to see more of a baby bump! :) (great recipe BTW)

  32. Pam — June 15, 2011 @ 11:56 pm

    The rhubarb applesauce sounds amazing! Congrats on being in the magazine – that’s so cool!

  33. Tracy — June 16, 2011 @ 12:27 pm

    Gorgeous applesauce and you two are so cute – congrats on the feature!

  34. EatLiveRun — June 16, 2011 @ 12:46 pm

    Congrats on the feature!! I can’t wait to read it! :) Oh, and that applesauce looks delish. I’m jealous of your gardening skills!

  35. Emily — June 16, 2011 @ 2:57 pm

    i made this last night and it is delicious. also, i LOVE that you keep posting rhubarb recipes! i have rhubarb coming out my ears and no more room in my freezer! lol.

  36. Congrats that’s so exciting about the magazine! And that rhubard applesauce. Oh yum! Great use for all the rhubarb my mom has growing… I think I need to go grab a few more stalks.

  37. Sues — June 16, 2011 @ 8:17 pm

    I think I need to try this as my first foray into rhubarb! It looks perfect!

  38. Lenore — June 16, 2011 @ 11:48 pm

    Oh, I love cooking with rhubarb but have never thought about mixing it with apples, much less making applesauce with it! Such a good idea…I can’t wait to try it out :)

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  40. Jeanette — June 17, 2011 @ 11:35 am

    Congrats! What a nice twist on applesauce!

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