Chunky Rhubarb Applesauce
Country Extra
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!
SERVINGS: 16
CATEGORY: Condiment
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 40 min.
Ingredients:
- 1 pound rhubarb, trimmed and cut into 1/2-inch chunks
- 2 pounds tart cooking 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 soft, about 40-45 minutes. Stir in cinnamon and nutmeg. Serve warm or cold. Yield: 4 cups.