Strawberry Rhubarb Applesauce

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   ["Peel and chop rhubarb.", "Core, peel and chop apple.", "Pick stems off strawberries.", "Dump it all in a pot and add a little water (1/4 cup?)", "to prevent burning (once the apples start cooking they will release their own liquid so the water is really needed because of the first minutes of cooking.)", "Cook, covered, on a medium flame until boiling then turn heat down and tilt the cover a little to let steam escape.", "Stir occassionally.", "Simmer until most of the apples have disolved and the mix doesn't look too watery - around half and hour.", "It's best to turn off the flame while the mix is still a little watery since more water will evaporate while it is cooling down.", "I prefer the texture when some apple chunks are left in the sauce.", "If you can't find rhubarb, try cranberries.", "You can also use this as a ""low sugar"" jam."]

* Per serving · 4 servings · Values may vary.