Rhubarb applesauce (no sugar added)

Tart and tangy rhubarb pairs beautifully with sweet apples in a smooth and delicious applesauce. This recipe contains no added sugar, but instead utilizes sweeter apples to off-set the rhubarb.

Homemade applesauce is something that I always make in the fall after apple picking, but I also like to make it other times of the year. I often freeze a batch of blueberry applesauce in the summer and I make this slow cooker cinnamon carrot applesauce throughout the year.

My kids love applesauce and all different flavor varieties. It's one of those things we frequently have on the table (and is often one of their "safe foods" when we are trying something new - don't forget to check out my Facebook group Feeding our Families & Raising Adventurous Eaters.)

Applesauce is so versatile and you can add so many fruits and vegetables to it. Just look at all the applesauce pouches and cups that are out there. 

 

And while rhubarb is very tart, using a small amount here and pairing it with a sweet apples allows you to avoid any added sugars. Make sure that you use sweet apples in this recipe. Gala, Honeycrisp, Pink Lady, and Fuji are all good choices here and generally available at the grocery store.

 

By using sweet apples and not adding any sugar, it makes this rhubarb applesauce a great side dish or snack for even the youngest kids you are feeding, such as using it as a baby food puree.

You can add a touch of spice to this applesauce as well - cinnamon, ginger, and cardamom would all go well with the apple and rhubarb combination. Add a pinch and adjust to your liking. This recipe can be doubled and frozen as well to enjoy throughout the year.

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Yield: 1 quart

Author: Amy Bartlett (Savory Moments)

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Rhubarb Applesauce (No Sugar Added)

Tart and tangy rhubarb pairs beautifully with sweet apples in a smooth and delicious applesauce. This recipe contains no added sugar, but instead utilizes sweeter apples to off-set the rhubarb.

Ingredients:

• 2 lbs. sweet apples (I used Gala), peeled, cored, and chopped
• 1/2 lb. rhubarb, chopped
• 1 tablespoon lemon juice
• about 1/3 cup water

Instructions:

1. Add all the ingredients to a large pot. Heat over medium heat until it comes to a boil and then reduce to a simmer.
2. Cook, uncovered, stirring frequently, until the mixture softens, about 20 minutes. Then use a potato masher to begin to break up any chunks. 
3. Continue to cook until it reaches your desired consistency. If at anytime it becomes too thick or begins to stick, you can add a little more water.
4. Let cool and store in an airtight container in the refrigerator for 3-5 days.

Notes:

Lemon juice is optional. It helps prevent browning.

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I hope you give this rhubarb applesauce a try! Let me know in the comments below.

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Check out these other rhubarb recipes:

Small Batch Rhubarb Freezer Jam

Old-fashioned Rhubarb Crumble

Rhubarb Custard Shortbread Bars

Rhubarb Lemonade

 

Want even more rhubarb recipes? Check out this round-up of 25 Rhubarb Recipes that aren't Strawberry Rhubarb Pie.