When you’re ready to use the frozen applesauce, thaw it in the refrigerator overnight or use the defrost setting on your microwave. Once thawed, give it a good stir to recombine the separated liquids and ensure a smooth consistency.
Playing with the proportions of rhubarb applesauce
As written, this recipe produces a subtle rhubarb flavor. Adds acidity and a nice background of berry notes from the rhubarb. You can increase the rhubarb to apple ratio for a stronger flavor, up to a 1:1 ratio. With more rhubarb, you may want more sugar, so be sure to taste as you go.
Color story
No two batches of rhubarb applesauce are the same, and that’s because the color of rhubarb varies so much. Of course, the darker red rhubarb will give the sauce more pink tones. But don’t worry, even if your rhubarb is green, you’ll still get that famous flavor (and a couple drops of red food coloring never hurt anyone).
Applesauce Rhubarb FAQs and Tips
What else can I use instead of rhubarb in this recipe?
- You’re spoiled for choice: strawberries, raspberries, blackberries, pears, or peaches are just a few ideas.
What other scents can I add?
- You can add a touch of vanilla or a touch of spices like cinnamon or cardamom. Nutmeg, allspice, cloves, or ginger can also be used. Ginger can be used fresh or powdered.
What about alternatives to sugar?
- You can use just about any sweetener or alternate sweetener you like. Honey, maple syrup, or your favorite sugar substitute can be used. You can also go completely sugar free. The apples will provide natural sweetness to balance the rhubarb for a tart applesauce.
Instructions
- Put everything in a large dutch oven or stainless steel pot and give it a good stir. Bring to a boil over medium high heat, stirring frequently.
- Lower the heat and allow the mixture to boil for about 20-25 minutes, stirring frequently. You want the fruit to break down and soften. Allow to cool for several minutes before continuing.
- Working in 2 or 3 batches (depending on the size of your processor or blender) blend the mixture until smooth. I think a food processor works best for this. The sauce won’t be lumpy, but it will still have some texture. Note: Be careful when pureeing hot foods.
- Taste your applesauce and add some fresh lemon juice if you think you need it.
- Transfer the applesauce to your storage jars and allow to cool completely before covering and refrigerating.
- Your homemade rhubarb applesauce will keep for about a week. Freeze for longer storage.
