Ingredients
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2
-
1
-
1/2
-
1/4
-
2
-
1/3
-
-
-
-
-
-
-
-
-
Directions
Strawberry-Rhubarb Applesauce,This is very versatile: serve it as a side dish with pork or chicken, serve over ice cream for dessert, serve at breakfast over pancakes or oatmeal, or just eat as is. You can puree to give it a traditional appearance, but I like it chunky-style and so don’t puree it at all.,Thank you Lennie!,Wonderful applesauce, with a great flavor and a pretty color too. used rhubarb and strawberries from my garden in this recipe. At the end I partially pureed the applesauce with my immersion blender to the desired texture. Was planning to use this as an ingredient in Recipe #311670 but didn’t expect it to be so good! I might just have to make a second batch. Thanks, Lennie.
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Steps
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1
Done
|
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. |
|
2
Done
|
Core Apples and Chop Into Chunks; Place in a Saucepan Along With 1 Tbsp Cold Water. |
|
3
Done
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Over Medium Heat, Cook, Stirring Often but not Continuously, For 5 Minutes. |
|
4
Done
|
Add Remaining Ingredients and Turn Heat Up; Bring to a Boil. |
|
5
Done
|
Once Boiling, Turn Heat Down to a Simmer and Let Cook, Stirring Often, For 10 Minutes or Until Rhubarb and Apples Have Softened. |
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6
Done
|
Taste; You May Want to Add More Sugar Depending on the Tartness of Your Rhubarb. |
|
7
Done
|
You Can Puree This in the Cuisinart, but I Prefer to Keep It Chunky. |
|
8
Done
|
Refrigerate If not Serving Right Away. |
