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Strawberry Rhubarb Applesauce

This applesauce combines tart rhubarb and sweet strawberries simmered with tender, softened apples to create a chunky, vibrant fruit sauce. The mixture is gently cooked until the fruits meld and thicken, resulting in a colorful, slightly textured preserve with a bright, juicy appearance.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh strawberries, hulled and chopped Choose ripe, juicy berries
  • 1 cup rhubarb stalks, chopped Fresh rhubarb for tartness
  • 4 apples medium apples, peeled and chopped Use sweet or tart varieties, like Fuji or Granny Smith
  • 0.5 cup sugar Adjust to taste if desired
  • 1 teaspoon ground cinnamon Optional, for warmth
  • 0.5 cup water To help simmer and soften the fruit

Equipment

  • Large pot
  • Wooden Spoon

Method
 

  1. Place all the chopped strawberries, rhubarb, and apples into a large pot. Add water, sugar, and cinnamon, then turn the heat to medium-high.
  2. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. The fruit will start to soften and release their juices, filling the kitchen with a fragrant aroma.
  3. Reduce the heat to low and continue simmering, stirring every few minutes, until the fruits are completely tender and the mixture thickens slightly, about 20 minutes.
  4. Use a wooden spoon to mash some of the fruit against the sides of the pot, creating a chunky consistency with some smoothness remaining.
  5. Check the sweetness and add more sugar if desired. Continue simmering for another 5 minutes to meld the flavors.
  6. Remove the pot from heat and transfer the applesauce to sterile jars or bowls. Allow it to cool slightly before serving or storing.

Notes

For a smoother applesauce, blend after cooking. For a chunkier texture, mash less. Keeps refrigerated for up to a week, or process in jars for longer storage.