Strawberry-Rhubarb Applesauce

1. 1

   Apple peel adds colour and fibre to this dish, so I recommend you don't peel the apples; however, you can certainly do so if you wish.

2. 2

   Core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water.

3. 3

   Over medium heat, cook, stirring often but not continuously, for 5 minutes.

4. 4

   Add remaining ingredients and turn heat up; bring to a boil.

5. 5

   Once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened.

6. 6

   Taste; you may want to add more sugar depending on the tartness of your rhubarb.

7. 7

   You can puree this in the cuisinart, but I prefer to keep it chunky.

8. 8

   Refrigerate if not serving right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.