This Easy Strawberry Rhubarb Applesauce is a vibrant and flavorful twist on the classic snack that perfectly balances sweet and tart notes. It is a fantastic way to use seasonal spring produce and creates a healthy, homemade treat that both kids and adults will adore.
Why You Will Love This Recipe
You will love this recipe because it is incredibly simple to prepare and far superior to any store-bought version. The combination of juicy strawberries and tangy rhubarb elevates the humble applesauce into something gourmet and visually stunning with its pink hue. It is naturally sweetened, packed with fiber, and can be customized to your preferred level of sweetness or texture. Plus, it makes your entire kitchen smell like a fruity paradise while it simmers on the stove.
Ingredients
- 6 large apples (such as Gala, Fuji, or Honeycrisp), peeled, cored, and chopped
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb stalks, chopped into 1-inch pieces
- 1/2 cup water or unsweetened apple juice
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon (optional)
- 2 tablespoons honey or maple syrup (optional, to taste)
Step-by-Step Instructions
- Prepare your fruit by washing all produce thoroughly. Peel, core, and chop the apples into uniform chunks. Slice the rhubarb into small pieces and hull the strawberries.
- In a large pot or Dutch oven, combine the prepared apples, strawberries, rhubarb, water (or juice), and lemon juice.
- Place the pot over medium-high heat and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot with a lid. Let the fruit simmer for 20 to 25 minutes, or until the apples and rhubarb are very soft and easily pierced with a fork.
- Remove the pot from the heat. If you like a chunky applesauce, use a potato masher to crush the fruit to your desired consistency. For a smooth sauce, use an immersion blender or transfer the mixture to a standard blender and pulse until smooth.
- Stir in the cinnamon and your sweetener of choice if the sauce is too tart for your preference.
- Allow the applesauce to cool to room temperature before serving or storing.
Expert Tips / Pro Tips
For the best color, try to find rhubarb stalks that are deep red; this will give your Easy Strawberry Rhubarb Applesauce a beautiful, vibrant pink color. If you prefer a smoother sauce without the hassle of peeling every apple, you can leave the skins on and use a high-powered blender after cooking, though peeling generally yields the most consistent texture. Always taste the sauce before adding extra sweetener, as the natural sweetness of the strawberries and apples often provides enough flavor on its own.
Variations & Substitutions
If you do not have fresh fruit on hand, you can easily use frozen strawberries or frozen rhubarb for this recipe without needing to thaw them first. For a different flavor profile, try adding a teaspoon of pure vanilla extract or a pinch of ground ginger. If you are looking for a completely sugar-free version, you can omit the honey and add a few extra sweet apples like Red Delicious to balance the tartness of the rhubarb.
Serving Suggestions
This applesauce is delicious served warm right off the stove, but it is also refreshing when served chilled. It makes a wonderful topping for vanilla yogurt, oatmeal, or even overnight oats. For a savory twist, try serving it alongside grilled pork chops or roast chicken. It also works beautifully as a healthy side dish in a school lunchbox or as a topping for pancakes and waffles during weekend brunch.
Storage, Freezing & Reheating
Store your homemade applesauce in an airtight container or glass jars in the refrigerator for up to 7 days. If you want to make a big batch, this recipe freezes exceptionally well. Simply place the cooled sauce in freezer-safe bags or containers, leaving a little room for expansion, and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm it in a small saucepan over low heat or in the microwave for 30-second intervals.
Nutrition Information
| Nutrient | Amount per Serving (approx. 1/2 cup) |
|---|---|
| Calories | 85 kcal |
| Total Carbohydrates | 21g |
| Dietary Fiber | 4g |
| Sugars | 15g |
| Vitamin C | 25% DV |
FAQ
Can I make this in a Slow Cooker?
Yes! Simply add all the ingredients to your slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the fruit is tender, then mash or blend as directed.
Do I need to peel the rhubarb?
No, you do not need to peel rhubarb. Simply trim the ends and discard the leaves (which are toxic), then chop the stalks into small pieces. The skin will soften completely during the cooking process.
Is this recipe safe for babies?
This is an excellent homemade baby food! If serving to infants under one year old, ensure you omit the honey and blend the sauce until it is completely smooth to avoid any choking hazards.
Easy Strawberry Rhubarb Applesauce
Ingredients
Method
- Prepare the fruit by washing, peeling, and chopping the apples, rhubarb, and strawberries as specified.
- In a large saucepan or Dutch oven, combine the chopped apples, rhubarb, strawberries, water, and lemon juice.
- Place the pot over medium-high heat and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the fruit is very soft and breaking down.
- Remove from heat and stir in the honey or maple syrup and ground cinnamon.
- For a chunky sauce, mash the fruit with a potato masher; for a smooth sauce, use an immersion blender until desired consistency is reached.
- Let the applesauce cool to room temperature before serving or storing in airtight containers in the refrigerator.