The farm stand by my house was back up and running this weekend and I was so excited to see they had fresh rhubarb. There’s something nostalgic and comforting about homemade applesauce, but adding rhubarb gives it a bright, tangy twist. The apples and strawberries turn soft and sweet while the rhubarb melts down into a beautiful rosy sauce with the just the right balance of tartness. Whether you serve it warm alongside breakfast, spoon it over yogurt or oatmeal, or enjoy it straight from the fridge, this rhubarb applesauce is an easy seasonal recipe that is such a treat.
- Add apples, rhubarb, strawberries, maple syrup, cinnamon, salt, and water to a saucepan.
2. Bring to a gentle simmer over medium heat. Turn heat to medium-low, cover and cook for 15–20 minutes, stirring occasionally, until the apples and rhubarb are very soft.
3. Mash with a potato masher for chunky sauce, or blend for smooth applesauce. Stir in vanilla extract. Taste and adjust for sweetness with more maple syrup if needed.
4. Serve warm or chilled. Store in the fridge for up to 1 week or in the freezer for up to 3 months.
Strawberry Rhubarb Applesauce
Serves 6-8
All you need:
4 cups chopped apples (Honeycrisp, Fuji, Gala, or a mix)
2 cups sliced rhubarb
1 cup chopped strawberries
1/2 cup pure maple syrup
½ teaspoon ground cinnamon
Pinch salt
¼ teaspoon pure vanilla extract
¼ cup water
All you do:
- Add apples, rhubarb, strawberries, maple syrup, cinnamon, salt, and water to a saucepan.
- Bring to a gentle simmer over medium heat. Turn heat to medium-low, cover and cook for 15–20 minutes, stirring occasionally, until the apples and rhubarb are very soft.
- Mash with a potato masher for chunky sauce, or blend for smooth applesauce. Stir in vanilla extract. Taste and adjust for sweetness with more maple syrup if needed.
- Serve warm or chilled. Store in the fridge for up to 1 week or in the freezer for up to 3 months.