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Chunky Rhubarb Applesauce Recipe

Chunky Rhubarb Applesauce Recipe

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. YIELD:16 servings


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


  • 1. 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.

Nutritional Facts

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

Reviews for Chunky Rhubarb Applesauce

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Reviewed 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"

Reviewed 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."

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