recipe reviews for:

Chunky Rhubarb Applesauce

“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!”

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Reviewed: Sep. 17, 2010

This was a really simple recipe that my whole family enjoyed. I do agree with the other reviews that suggested decreasing the cooking time by half. I just cooked it until the apples were fork tender. The rhubarb was well past tender by then.

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8 users found this review helpful

Reviewer:

Jaydene

Reviewed: Jun. 5, 2010

The perfect blend of tart and sweet. I used frozen rhubarb which worked great. Two things to watch out for: Firstly, since there's no water added, this must be stirred regularly or it will burn. Second, go easy on the spices or the flavor will overwhelm the applesauce.

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15 users found this review helpful

Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Apr. 27, 2010

I served this with Easter dinner and everyone loved it! I used Splenda instead of sugar but otherwise made the recipe as listed.

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12 users found this review helpful

Reviewer:

kerkstr4

Cooking Level: Expert

Home Town: Scottville, Michigan, USA

Living In: Detroit, Michigan, USA

Reviewed: May 25, 2008

This was a wonderfully simple recipe. The only thing I did differently was to cook it on low in a slow cooker, since I was busy gardening and didn't want to stand over it. I also left the apple chunks a bit larger and simply chopped the applesauce with an old fashioned nut chopper once it was about done. Perfect chunky consistency. I cooked it on low about 3 hours or so. Delicious. A great way to use up all that rhubarb.

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32 users found this review helpful

Reviewer:

AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

Reviewed: Sep. 15, 2007

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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25 users found this review helpful