Strawberry-Rhubarb Applesauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is very versatile: serve it as a side dish with pork or chicken, serve over ice cream for dessert, serve at breakfast over pancakes or oatmeal, or just eat as is. You can puree to give it a traditional appearance, but I like it chunky-style and so don't puree it at all. Ingredients:
2 golden delicious apples (unpeeled) |
1 cup chopped rhubarb |
1/2 cup sliced strawberry |
1/4 cup white sugar |
2 teaspoons freshly grated orange rind |
1/3 cup orange juice (preferably freshly squeezed) |
Directions:
1. Apple peel adds colour and fibre to this dish, so I recommend you don't peel the apples; however, you can certainly do so if you wish.
2. Core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water.
3. Over medium heat, cook, stirring often but not continuously, for 5 minutes.
4. Add remaining ingredients and turn heat up; bring to a boil.
5. Once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened.
6. Taste; you may want to add more sugar depending on the tartness of your rhubarb.
7. You can puree this in the cuisinart, but I prefer to keep it chunky.
8. Refrigerate if not serving right away.
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