Strawberry-Rhubarb Applesauce

Recipe by Lennie
READY IN: 25mins
YIELD: 2 1/2 cups




  • Apple peel adds colour and fibre to this dish, so I recommend you don't peel the apples; however, you can certainly do so if you wish.
  • Core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water.
  • Over medium heat, cook, stirring often but not continuously, for 5 minutes.
  • Add remaining ingredients and turn heat up; bring to a boil.
  • Once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened.
  • Taste; you may want to add more sugar depending on the tartness of your rhubarb.
  • You can puree this in the cuisinart, but I prefer to keep it chunky.
  • Refrigerate if not serving right away.