Why I Chose Rhubarb for this Applesauce

Honestly, I got tired of the same bland, sweet applesauce that feels like it’s just missing something. Then I remembered that little jar of frozen rhubarb I almost forgot about in the back of the freezer. That sour tang, the way it hits right after the sweetness, it’s like a punch of flavor that makes you unexpectedly sit up. No, it’s not traditional, but that’s kinda the point right now. We’re craving bold, a little messy, something that challenges the way we think applesauce should taste. It’s bright pink, smells like spring cleaning and childhood afternoons, all at once. And honestly, it’s a reminder that sometimes you just need a little tartness to wake things up — especially when everything else feels a little dull.

Rhubarb-Infused Applesauce

This applesauce is prepared by cooking peeled and chopped apples with frozen rhubarb, sugar, and a splash of water. The mixture is simmered until the rhubarb breaks down and melds into the apples, resulting in a bright pink, chunky sauce with a tart flavor and tender texture.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 120

Ingredients Equipment Method

Ingredients

  

• 4 cups apples, peeled and chopped preferably tart varieties like Granny Smith
• 1 cup frozen rhubarb thawed slightly if frozen hard
• 0.5 cup granulated sugar adjust to taste
• 0.5 cups water for simmering

Equipment

• Vegetable peeler
• Chef's knife
• Cutting board
• Medium saucepan
• Wooden Spoon or Silicone Spatula

Method

 

1. Use a vegetable peeler to remove the skins from the apples, then chop the peeled apples into uniform small cubes on a cutting board with a chef’s knife.
2. Add the chopped apples, thawed rhubarb, sugar, and water to a medium saucepan.
   4 cups apples, peeled and chopped
3. Bring the mixture to a gentle simmer over medium heat, stirring occasionally with a wooden spoon or silicone spatula, until the ingredients soften and release steam, about 10 minutes.
4. Continue cooking, stirring frequently, until the apples break apart and the mixture thickens slightly, about 10 more minutes. The rhubarb should have completely broken down and integrated into the apples, creating a vibrant pink hue.
5. Remove from heat and let cool slightly before serving. The sauce should be chunky yet smooth with a bright pink color and a balance of tart and sweet flavors.

Maybe it’s the kind of thing that sounds strange—rhubarb in applesauce? But it works. Weird in the best way. And right now, that tart-sweet combo? It’s not just a flavor, it’s a little rebellion in a jar. Which, honestly, I’m here for.