Print Friendly Recipe
- 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)
- 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.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.