Rhubarb Applesauce

Rhubarb applesauce combines tangy rhubarb with sweet apples for a rosy pink sauce that's perfect for oatmeal, yogurt, or serving alongside pork and sausages. Fresh or frozen rhubarb both work well.

👥 16 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pot
●blender

📝 Preparation Steps

Cook Fruit

Combine sliced apples, rhubarb, and water or juice in a large, heavy-bottomed pot. Bring to a boil, then reduce to a simmer. Cook, stirring often, until apples are completely tender and rhubarb has broken down, ⏱️ 15-25 minutes.

sliced apples (about 4 lbs prepared, 5-5½ lbs as purchased)16 cupssliced rhubarb (about 2 lbs, fresh or frozen)8 cups

Puree to your preferred texture using a food mill (for smoothest sauce) or immersion blender. Make sure finished sauce is a true puree with no large chunks.

Season

Stir in sugar if using, starting with 1/2 cup and adding more to taste. Bring applesauce back to a full boil.

Fill Jars

Ladle boiling hot applesauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, center lids, and apply bands to fingertip tight.

Process in a boiling water bath canner for ⏱️ 15 minutes for pints or ⏱️ 20 minutes for quarts, adjusting for altitude. Let stand in canner ⏱️ 5 minutes before removing.

Nutrition Facts

calories

126 kcal

fat Content

0.4 g

serving Size

0.5 cups

fiber Content

4 g

sugar Content

26 g

sodium Content

4 mg

protein Content

1 g

carbohydrate Content

32 g

saturated Fat Content

0.1 g

unsaturated Fat Content

0.13 g

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