This Rhubarb Applesauce recipe comes to us from Kate Elderkin. We love to make this applesauce with the bountiful summer rhubarb from our boxes. We always keep an extra stash to swirl into yogurt or add on top of summer pies. Enjoy!
- 11 oz rhubarb (4 stalks)
- 1 lb apples (3 count)
- ¾ c water
- 2 Tbsp agave syrup
- 1 Tbsp ground cinnamon
- Cut rhubarb into 1 inch cubes, cut cores out of apples and dice apples into about 1 inch cubes. The rhubarb and the apples do not need to be cut perfectly, just roughly the same size.
- Measure out all the remaining ingredients and place in heavy bottom sauce pan with the rhubarb and apples. Turn the burner on high and bring the mixture to a boil. Reduce to a simmer and stir/mash the ingredients together. Keep checking it from time to time, continue to stir/mash the rhubarb and apples together till they are soft and mixed well. If you like more chunks don’t mass as much.
- Cooking time will take 15-25 minutes depending on softness.
Make some extra sauce and freeze it to have a taste of summer on hand when the weather turns cold. Try experimenting with different spices too. In addition to cinnamon, cardamom and nutmeg add a warming flavor.