Chunky Rhubarb Applesauce

SUBMITTED BY: Cheryl Miller

"Our backyard was filled with rhubarb when I was growing up in Illinois, and my mom would always add some to her applesauce. We liked ours tart, but you can adjust the sugar to your taste and depending on the tartness of your apples. This applesauce isn't my only memory of rhubarb...I still remember us kids eating it raw - after we sprinkled it liberally with salt!"

PREP TIME	10 Min
COOK TIME	40 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound rhubarb, trimmed and cut into 1/2-inch chunks
2 pounds tart cooking apples, peeled, cored and cut into 1/2-inch chunks
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

READ REVIEWS (1)

DIRECTIONS

Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is soft, about 40-45 minutes. Stir in cinnamon and nutmeg. Serve warm or cold.

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REVIEWS

Reviewed on Sep. 15, 2007 by Aaron

I made this with Granny Smith apples and the applesauce was good, but by the time it had cooked for about 30 minutes it was complete mush. There were no chunks at all. The result was tasty, but too smooth in texture for my taste. For chunks like the picture shows, it would have to be cooked for a far shorter period of time.

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