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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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 4 cups fresh rhubarb stalks chopped into 1-inch pieces
  • 3 large apples peeled, cored, and chopped
  • 0.5 cup granulated sugar adjust to taste
  • 1 cup water
  • 1 teaspoon vanilla extract optional

Equipment

  • Medium saucepan
  • Wooden spoon
  • Knife
  • Cutting board
  • Blender or immersion blender

Method
 

  1. Prepare the produce by peeling, coring, and chopping the apples into small chunks. Chop the rhubarb into 1-inch pieces.
  2. Add the chopped rhubarb, apples, sugar, and water to a medium saucepan. Place the pan over medium heat and stir gently to combine.
  3. 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.
  4. 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.
  5. 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.