Rosy Applesauce Recipe
Rosy Applesauce Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I always end up with lots of rhubarb each summer, but many of the recipes use a lot of sugar. This one lets the fruit sweeten up the rhubarb instead. I refrigerate the sauce overnight to help the flavors blend. —Amy Nelson, Weston, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

Ingredients

  • 5 large Red Delicious apples, peeled and finely chopped
  • 4 cups finely chopped fresh or thawed frozen rhubarb (about 8 stalks)
  • 4 cups fresh strawberries, hulled and halved
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Directions

In a Dutch oven, combine apples, rhubarb, strawberries, sugar and water; bring to a boil. Reduce heat; simmer, covered, 18-22 minutes or until fruit is tender, stirring occasionally.
Remove from heat; stir in vanilla. If a smoother consistency is desired, cool slightly and, in batches, process in a blender. Serve warm or cold.
Freeze option: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight. Serve cold or heat through in a saucepan, stirring occasionally.
Yield: 6 cups.
Originally published as Rosy Applesauce in Simple & Delicious April/May 2014

Nutritional Facts

1/2 cup: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 23g carbohydrate (19g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

  • 5 large Red Delicious apples, peeled and finely chopped
  • 4 cups finely chopped fresh or thawed frozen rhubarb (about 8 stalks)
  • 4 cups fresh strawberries, hulled and halved
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  1. In a Dutch oven, combine apples, rhubarb, strawberries, sugar and water; bring to a boil. Reduce heat; simmer, covered, 18-22 minutes or until fruit is tender, stirring occasionally.
  2. Remove from heat; stir in vanilla. If a smoother consistency is desired, cool slightly and, in batches, process in a blender. Serve warm or cold.
    Freeze option: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight. Serve cold or heat through in a saucepan, stirring occasionally.
    Yield: 6 cups.
Originally published as Rosy Applesauce in Simple & Delicious April/May 2014

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MY REVIEW
cklemz User ID: 7498945 267347
Reviewed May. 26, 2017

"amazing stuff. I make it every year and it seems like there is never enough."

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