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Chunky Rhubarb Applesauce

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!
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    4 cups


  • 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


  • 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.
Nutrition Facts
1/4 cup: 58 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 0 protein.

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Average Rating:
  • shortbreadlover
    Apr 18, 2017

    really7 a good change of pace from regular apple sauce. i used it in a an applesauce cake recipe and it was so good

  • nataliepooh
    Jan 23, 2012

    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.