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Strawberry Rhubarb Applesauce
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Ari Kornfeld

  • 4 to 5 large sweet apples (I like golden delicious which are very sweet)
  • 3 long, thick rhubarb stalks
  • 1/2 pint strawberries
  • sweetener to taste (I use none)
  • water
  • Peel and chop rhubarb.
  • Core, peel and chop apple.
  • Pick stems off strawberries.
  • Dump it all in a pot and add a little water (1/4 cup?) to prevent burning (once the apples start cooking they will release their own liquid so the water is really needed because of the first minutes of cooking.)
  • Cook, covered, on a medium flame until boiling then turn heat down and tilt the cover a little to let steam escape.
  • Stir occassionally.
  • Simmer until most of the apples have disolved and the mix doesn't look too watery - around half and hour.
  • It's best to turn off the flame while the mix is still a little watery since more water will evaporate while it is cooling down.
  • I prefer the texture when some apple chunks are left in the sauce.
  • If you can't find rhubarb, try cranberries.
  • You can also use this as a "low sugar" jam.
Here's my favorite apple sauce recipe. It's real easy too.

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