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Chunky Rhubarb Applesauce
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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
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |