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Mixed Fruit Rhubarb Strawberry Applesauce

This fruit applesauce combines diced rhubarb, strawberries, and apples, cooked together until soft and bubbling. The fruits break down into a vibrant, slightly chunky puree with a balance of tartness and sweetness, showcasing a colorful and fragrant final texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh strawberries, hulled and chopped roughly chopped
  • 2 cups rhubarb stalks, sliced about 1-inch pieces
  • 3 large apples, peeled and diced such as Fuji or Gala
  • ½ cup granulated sugar adjust to taste
  • 1 cup water

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Cutting board
  • Sharp knife

Method
 

  1. Combine the strawberries, rhubarb, diced apples, sugar, and water in a large, heavy-bottomed pot.
  2. Bring the mixture to a gentle boil over medium heat, stirring occasionally as the fruits start to release their juices and soften.
  3. Reduce the heat to low, then simmer, uncovered, stirring every 10 minutes, until the fruits are very tender and the mixture thickens slightly—about 20 to 30 minutes.
  4. Use a wooden spoon to stir gently as the fruit breaks down and combines into a uniform, chunky puree with vibrant color and a fragrant aroma filling the kitchen.
  5. Taste and adjust sweetness if needed by adding a little more sugar, then stir to incorporate.
  6. Remove from heat and let the applesauce cool slightly before transferring to jars or bowls for serving or storage.

Notes

For a smoother texture, you can pulse the cooked fruit in a blender or food processor. Store in sterilized jars in the refrigerator for up to a week or process for longer shelf life.