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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: 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