Tested till perfect Chunky Rhubarb Applesauce

Chunky Rhubarb Applesauce

Enjoy this on its own or spoon it over pancakes or porridge. Leave the skins on the apples for colour and more fibre or peel them if you prefer.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2-1/2 cups (625 mL)


  • 2 2golden delicious applegolden delicious apples, chopped
  • 1 cup 1cupchopped frozen rhubarb or fresh rhubarb
  • 1/2 cup 1/2cupfrozen strawberries or fresh strawberries
  • 1/4 cup 1/4cupgranulated sugar
  • 2 tsp 2tspgrated orange rind
  • 1/3 cup 1/3cuporange juice


In saucepan, combine apples and 1 tbsp (15 mL) water; cook over medium heat, stirring occasionally, for 5 minutes.

Stir in rhubarb, strawberries, sugar and orange rind and juice; bring to boil. Reduce heat and simmer, stirring often, until rhubarb is softened, about 10 minutes. Serve warm or cool.

Nutritional Information Per 1/4 cup (50 mL): about

cal 45 pro 0 total fat 0 sat. fat 0
carb 12g fibre 1g chol 0mg sodium 1mg

% RDI:

calcium 3 iron 1 vit C 12 folate 1
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