Experience the sheer delight of savoring a batch of homemade applesauce like never before! Brace yourself for a delightful surprise as you embark on a culinary adventure that combines the natural sweetness and juiciness of apples with the tantalizing tartness of rhubarb. Prepare to witness a mesmerizing transformation as this dynamic duo of flavors creates a truly remarkable applesauce recipe.
Inspired by the Amish tradition of crafting fruity applesauce, our recent move to the Midwest sparked a longing to explore the possibilities of this delectable combination. During a visit to the farmers market, I stumbled upon a jar of exquisite strawberry applesauce, which ignited a flurry of recipe ideas. Rather than settling for an overly sweet concoction, why not introduce the invigorating tang of rhubarb for an exceptional and visually stunning applesauce experience?
Ingredients for applesauce with rhubarb
- apples
- I used Granny Smith apples because they are firm and tart. Use what you like.
- rhubarb
- The redder the rhubarb, the pinker the sauce will be.
- sugar
- The sugar balances the acidity of the apples and rhubarb. You can reduce it or use an alternate sweetener if you like. If you use a sweeter apple, you can omit it entirely.
Tools
- large stainless steel vessel or other non-reactive vessel
- food processor, blender, immersion blender, or food mill
Canned applesauce with rhubarb?
We know you can safely can rhubarb, and you can safely can applesauce, but I couldn’t find any licensed recipes for canning rhubarb applesauce. How frustrating! So I contacted canning authorities, including Ball® and The National Center for Home Food Preservation, about canning rhubarb applesauce, and sadly, they don’t officially recommend it because they haven’t specifically tested it for canning safety. My gut tells me it’s okay to do it, but I can’t recommend it in good conscience. Frustrating, but there you have it.
The good news~ this sauce can easily be frozen for up to a year. Just be sure to leave headroom in your jars to allow for expansion in the freezer.
