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Rosy Strawberry Rhubarb Applesauce

Mina Yindra

"This delicious applesauce combines the best of both sweet apples and tangy rhubarb. If you don't have the rhubarb, you can substitute frozen cranberries instead. It is great for freezing, canning, or just eating as soon as it is prepared, warm or cold. Everyone who tries it loves it. It makes great gifts in decorative canning jars!"
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45 m servings 105 cals
Original recipe yields 12 servings (6 cups)

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  • Prep

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  1. Combine apples, strawberries, rhubarb, sugar, and water in a large pot. Bring to a boil; cover and simmer, stirring occasionally, until apples are tender, about 20 minutes. Remove from heat and stir in vanilla extract.


  • Cook's Notes:
  • You can substitute other red apples but be certain they are a sweet variety.
  • If you freeze this applesauce, thaw it in the refrigerator overnight before serving.
  • To can, simply prepare as directed and then seal into canning jars with regular processing.

Nutrition Facts

Per Serving: 105 calories; 0.4 g fat; 26.4 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 3 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was delicious! I halved the recipe as didn't need that much. Froze part of the batch and baked the rest into an applesauce yogurt cake. Will definitely make again.