I never thought a jar of applesauce could surprise me. Usually, it’s just soft, sweet mush, right? But this one smells like fresh-cut grass mixed with strawberry jam, and when you scoop a spoonful, the rhubarb gives it this tang, like a little rebellion. I made this on a whim, thinking I’d toss fruit in a pot and call it a day. It turned into something that feels almost forbidden, in a good way. You know, that weird mix of childhood nostalgia and “oh, I’m onto something here” feeling. Rhubarb’s sharp bite cuts right through the sweetness, so it’s not cloying. It’s perfect for now — mid-April, when everyone’s aching for signs of spring, but still stuck inside. I keep thinking — this could be a weird, bright, tangy way to brighten up these slow days.
Tangy Rhubarb Applesauce
Ingredients
Equipment
Method
- Prepare the produce by peeling, coring, and chopping the apples into small chunks. Chop the rhubarb into 1-inch pieces.
- Add the chopped rhubarb, apples, sugar, and water to a medium saucepan. Place the pan over medium heat and stir gently to combine.
- Bring the mixture to a gentle simmer, heard as a soft bubbling. Cook, stirring occasionally, until the fruit is very tender and starts breaking down, about 15 minutes. The mixture should be fragrant and slightly thickened.
- Remove the saucepan from heat and let cool slightly. Then, blend the mixture using an immersion blender or transfer to a blender and pulse until smooth or your desired chunky texture is achieved.
- Stir in the vanilla extract if using, then transfer the applesauce to a bowl. Serve warm or chilled, with a bright pink color and a thick, spoonable consistency.
Some days, I think the best recipes are the ones you didn’t plan at all. Just thrown together. Maybe that’s part of why I like this one. It’s like it has a story to tell. Or maybe I’m just hungry again…