Chunky Rhubarb Applesauce Recipe

Chunky Rhubarb Applesauce Recipe photo by Taste of Home

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Our backyard was filled with rhubarb when I was growing up in Illinois, and my mom would always add some to her applesauce. We liked ours tart, but you can adjust the sugar to your taste and depending on the tartness of your apples. This applesauce isn't my only memory of rhubarb...I still remember us kids eating it raw - after we sprinkled it liberally with salt!

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Chunky Rhubarb Applesauce Recipe

Prep: 10 min. Cook: 40 min.

Yield: 16 Servings

10 40 50

Ingredients

1 pound rhubarb, trimmed and cut into 1/2-inch chunks
2 pounds tart apples, peeled and cut into 1/2-inch chunks
1/2 to 1 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is tender, about 40 minutes.
Stir in cinnamon and nutmeg. Serve warm or cold. Yield: 4 cups.

Nutritional Facts 1 serving (1/4 cup) equals 58 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 15 g carbohydrate, 1 g fiber, trace protein.

Originally published as Chunky Rhubarb Applesauce in Country Extra May 1993, p51

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Chunky Rhubarb Applesauce

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(1-1) of 1 reviews

Reviewed on Jan. 23, 2012 by nataliepooh

This was so delicious! Hubby said it was the best applesauce ever. I used frozen rhubarb. Mine didn't come out nice and chunky like the picture, and I stopped cooking it after 30 minutes.