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 ¼ cup of sugar. If you prefer sweeter applesauce, go ahead and add ½ 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.
- ¼ cup water
- 1 pound rhubarb trimmed and cut into ½-inch chunks
- 2 pounds Granny Smith apples peeled, cored and cut into ½-inch chunks
- ¼ cup-½ cup sugar depending on how sweet you want the applesauce (I used ¼ cup)
- ½ 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.
Have you tried this recipe?
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