Strawberry Rhubarb Applesauce Recipe

This strawberry rhubarb applesauce is what I make when I want something familiar but a little more interesting than plain applesauce. It’s gently sweet, slightly tart, and feels both comforting and fresh at the same time. I usually make a pot of this when rhubarb is in season and apples are still hanging around the fruit bowl, and it ends up getting spooned onto everything from breakfast to dessert.

I grew up with applesauce always in the fridge, but adding strawberry and rhubarb gave it a whole new personality. The apples keep things grounded and smooth, while the rhubarb brings that soft tartness that makes each bite more layered. After a few batches adjusting the sweetness, this version became my favorite because it tastes balanced without needing much sugar.

Recipe Origin or Trivia

Applesauce has been used for centuries as a way to preserve apples and create an easy, digestible food. Rhubarb is traditionally paired with sugar due to its tartness, and strawberries are often added to soften its bite. Combining all three is a natural extension of classic spring and early summer cooking.

Why You’ll Love This Recipe

• Naturally balanced: Sweet, tart, and fresh
• Simple ingredients: No fillers or preservatives
• Versatile: Breakfast, snack, or dessert
• Kid-friendly: Smooth and approachable
• Make-ahead friendly: Keeps well in the fridge
• Seasonal favorite: Perfect for spring and early summer
• Customizable texture: Chunky or smooth

Chef’s Pro Tips for Perfect Results

• Use firm apples: They cook down smoothly
• Slice evenly: Helps everything cook at the same pace
• Taste before sweetening: Fruit sweetness varies
• Let it cool: Flavor settles as it rests

Kitchen Tools You’ll Need

1. Medium saucepan: Even cooking
2. Cutting board: For prep
3. Sharp knife: Clean cuts matter
4. Wooden spoon: Gentle stirring
5. Blender or masher (optional): Texture control

Ingredients in This Recipe

1. Apples: The smooth, familiar base
2. Fresh rhubarb: Adds gentle tartness
3. Strawberries: Bring sweetness and brightness
4. Water or apple juice: Helps start the cooking process
5. Sugar or maple syrup: Light sweetness, adjusted to taste
6. Lemon juice: Brightens and balances
7. Pinch of salt: Enhances fruit flavor
8. Optional cinnamon or vanilla: Adds warmth

Ingredient Substitutions

• Fresh strawberries → frozen strawberries: Thaw first
• Sugar → honey or maple syrup: Softer sweetness
• Apple juice → water: Cleaner apple flavor
• Cinnamon → ginger: Warmer spice note

Ingredient Spotlight

• Rhubarb: Adds a soft, tangy edge
• Apples: Create body and smoothness

Tangy Rhubarb Applesauce

This applesauce is made by simmering fresh rhubarb and apples together until softened and blended. It has a vibrant pink color with a smooth, slightly chunky texture, accented by the tartness of rhubarb and natural sweetness of the fruit. The final dish showcases a bright, tangy flavor profile with a thick, spoonable consistency.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 120

Ingredients Equipment Method

Ingredients

  

• Apples: The smooth familiar base
• Fresh rhubarb: Adds gentle tartness
• Strawberries: Bring sweetness and brightness
• Water or apple juice: Helps start the cooking process
• Sugar or maple syrup: Light sweetness adjusted to taste
• Lemon juice: Brightens and balances
• Pinch of salt: Enhances fruit flavor
• Optional cinnamon or vanilla: Adds warmth

Equipment

• Medium saucepan: Even cooking
• Cutting board: For prep
• Sharp knife: Clean cuts matter
• Wooden spoon: Gentle stirring
• Blender or masher (optional): Texture control

Method

 

1. Prepare fruit: Peel and chop apples, slice rhubarb, hull strawberries
2. Combine in pot: Add fruit, liquid, lemon juice, salt, and sweetener
3. Simmer: Cook gently until fruit softens
4. Stir occasionally: Prevent sticking
5. Mash or blend: Adjust texture as desired
6. Taste and adjust: Add more sweetener if needed
7. Cool: Let rest before storing or serving

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Make-Ahead and Storage Tips

• Refrigerate: Store up to 7 days
• Freeze: Freeze up to 3 months
• Stir after thawing: Restores texture

How to Serve This Dish

• As applesauce: Spoon into bowls
• With breakfast: On oatmeal or yogurt
• As a side: With pork or chicken
• As dessert: With whipped cream

Creative Leftover Transformations

• Smoothie base: Blend with yogurt
• Pancake topping: Warm slightly
• Baking substitute: Use in muffins or cakes

Additional Tips

• Use seasonal fruit: Best flavor
• Start lightly sweetened: Add more later
• Serve chilled or warm: Both work well

Make It a Showstopper

• Serve in small jars: Simple and charming
• Add a cinnamon stick: Visual and aromatic
• Finish with fresh strawberry slices: Bright pop

Variations to Try

• Chunky version: Mash lightly
• Spiced applesauce: Add cloves or nutmeg
• Low-sugar: Let fruit sweetness shine
• Extra strawberry: Increase berry ratio
• Rhubarb-forward: Reduce apples slightly

FAQ’s

1. Is rhubarb safe to eat cooked?: Yes
2. Do I need to peel the apples?: Optional
3. Is this very tart?: Balanced, not sharp
4. Can I make it sugar-free?: Yes
5. Does it freeze well?: Very well
6. Can I blend it smooth?: Absolutely
7. Can kids eat this?: Yes
8. How long does it last?: About 7 days refrigerated
9. Can I double the recipe?: Easily
10. What apples work best?: Fuji, Gala, or Honeycrisp

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.