I am such a freakin’ dork sometimes. I seriously thought rhubarb applesauce was a groundbreaking idea I came up with all on my own.
It started with a couple of ragged red delicious apples sitting on the kitchen counter alongside a pile of rhubarb my mom sent home with me. I thought to myself, gee, huh, applesauce made with rhubarb would be all pink and pretty! Rhubarb! In applesauce! I’m brilliant. So I threw the apple, some hunks of rhubarb, a sprinkle of sugar, a cinnamon stick and some water in a saucepan and let it simmer awhile.
Soon, the house smelled like the best of fall and spring all rolled into one. And then my toddler and I sat down and devoured my “invention” fresh off the stove along with some warm buttered toast. Basically, heaven.
And then … I know better than to do this! … I Googled it. Yeah, rhubarb applesauce is totally a thing. Of course it is! Rhubarb and apples are amazing together. You’ll find tons of recipe out there, but I’m thinking my simple creation is the one I’ll stick with. I can’t imagine improving upon it, even if it turned out to be less than a novel idea.
As you can see, the sauce is more brown than the pink I had envisioned, but the bright, intense flavor more than makes up for it. Tart, sweet, luscious … seriously the best applesauce I’ve eaten. I want it on and with everything. I’m a fiend for it.
The applesauce was surprisingly perfect when made with red delicious apples, but the second time I made it, I used gala apples with a couple of granny smiths thrown in. I haven’t tried it with every single apple in existence, but I have a hunch it’s a recipe that tolerates most any kind. Just start out light on the sugar and then add more at the end of the process until it’s just right for you.
Try this Crock Pot version (and then turn some into granitas – brilliant!) (Washington Post) :: Make a honey rhubarb brown betty :: Whip up some rhubarb apple bread (Two Peas and Their Pod) :: Bake up a fresh loaf of peasant bread and serve a buttered slice alongside your still-warm applesauce (Alexandra’s Kitchen)
Cinnamon Rhubarb Applesauce
Ingredients
- 6 apples (3 pounds, peeled, cored, and chopped into 1-inch chunks)
- 4 cups chopped rhubarb (about 1 1/2 pounds)
- 4 3- inch cinnamon sticks
- 1/2 cup granulated sugar + additional sugar if desired
- 2 cups water
- 1 – 2 teaspoons ground cinnamon (optional)
Instructions
- Add apples, rhubarb, cinnamon sticks, 1/2 cup sugar and 2 cups water to a large pot set over medium heat.
- When the mixture comes to a boil, reduce heat and simmer, partially covered, for 30-40 minutes until soft and thick. If any fruit chunks remain, mash with a fork or potato masher.
- Remove cinnamon sticks. Taste for sweetness and add additional sugar if desired. Add ground cinnamon if desired.
- Keeps refrigerated in an airtight container for 3 – 4 days.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
I have several apple trees and I have a patch of rhubarb. It almost seems like I should give this a try except by the time my apples are ripening the rhubarb is done for the season!
Yum! This looks great! Rhubarb is so fruity, I just love it. This is a perfect idea for all the rhubarb I freeze in the spring/summer since by the time I’m making applesauce I’m usually wondering what to do with the rhubarb too 🙂
This looks great and easy! I am looking forward to the farmers market already. Have you tried honey or maple syrup in place of sugar?
Hi Julie, I’ve not tried honey or maple syrup but I bet either would be divine! If you try them please come back and let me know how you liked it. 🙂
Cheryl, Rhubarb freezes very well. As does apple sauce and great to pull it out on a cold winter day to have a fall snack!
Yes, Joan, great advice! I have a huge bag of rhubarb chunks in my freezer and I can’t wait to pull it out this winter and reminisce.
Ok, I’ll admit I thought you came up with the idea when I saw your post.
Ha! So it’s not just me! 😉
just made this and it is very yummy! Having with grilled pork tenderloin! Thanks for the delicious recipe. it is a keeper!
So glad you liked it! Great way to use up some rhubarb, isn’t it? I kept meaning to try my last batch with potato pancakes but it was all gone before I had the chance to try it!
Can this be canned?
I have no experience in canning, sorry! I tend to be super cautious about canning and only can those things that are in the Ball Blue Book etc. so that I know it’s safe. Sorry I can’t be more help!