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This delicious applesauce combines the best of both sweet apples and tangy rhubarb. If you don’t have the rhubarb, you can substitute frozen cranberries instead. It is great for freezing, canning, or just eating as soon as it is prepared, warm or cold. Everyone who tries it loves it. It makes great gifts in decorative canning jars!
Ingredients
- 5 large Red Delicious apples, finely chopped
- 4 cups hulled and halved strawberries
- 4 cups finely chopped rhubarb
- ½ cup white sugar
- ¼ cup water
- 2 teaspoons vanilla extract, or to taste
Directions
Step 1
Combine apples, strawberries, rhubarb, sugar, and water in a large pot. Bring to a boil; cover and simmer, stirring occasionally, until apples are tender, about 20 minutes. Remove from heat and stir in vanilla extract.
Cook’s Notes:
You can substitute other red apples but be certain they are a sweet variety.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 105 | |
| % Daily Value * | |
| Total Fat0g | 1% |
| Saturated Fat0g | 1% |
| Sodium3mg | 0% |
| Total Carbohydrate26g | 10% |
| Dietary Fiber4g | 14% |
| Total Sugars21g | |
| Protein1g | |
| Vitamin C37mg | 186% |
| Calcium49mg | 4% |
| Iron0mg | 2% |
| Potassium290mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This was delicious! I halved the recipe as didn’t need that much. Froze part of the batch and baked the rest into an applesauce yogurt cake. Will definitely make again.
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Loved, loved, loved it! So easy, too. Made it exactly as directed. I plan to add the leftovers to my oatmeal tomorrow morning.
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Amazing! Very delicious
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I use this with rhubarb from the garden. I have to admit I use a pound of strawberries, “some” apples, and whatever rhubard looks ripe when I make it. I cook it for almost an hour. It is always delicious.
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Yum. My family loved it, warm from the stove. Try it on pound cake. mmmmmm…..
One suggestion I would make is to save some time and use an immersion blender near the end of cooking – that saved me a lot of time chopping the apples finely. Big chunks of apple cooked down very well, and then I was able to blend it to just the consistency I wanted.
We canned most of it, froze some, and ate some. I didn’t have enough rhubarb to double the recipe, so we did about a batch and a half, and our total was around 6-7 pints. Nice recipe.
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Yum! Halfed the recipe to try it out. Might have accidentally added fewer strawberries, but was still good if that was the case. I used a potato masher at the end to blend all together.
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