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
Rosy Applesauce
Can you freeze Rosy Applesauce?
Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight. Serve cold or heat through in a saucepan, stirring occasionally.
Rosy Applesauce
Prep Time
25 min
Cook Time
25 min
Yield
6 cups
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.
Nutrition 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.
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