Ingredients
- Apples (about 3 pounds, peeled if desired)
- Rhubarb (about 2 to 3 cups sliced)
- Water (a small splash to start, about 1/4 cup)
- Sweetener (sugar, maple syrup, honey, or none)
- Salt (just a pinch)
- Optional: cinnamon, vanilla, ginger, orange zest
Instructions
- Chop your apples into chunks. Peel them for a smoother sauce or leave the peel on for a rustic texture.
- Slice the rhubarb into small pieces, about half an inch.
- Add apples, rhubarb, and a small splash of water to the pot.
- Cover and cook on medium until it starts to bubble, then turn it down to a gentle simmer.
- Stir every few minutes, scraping the bottom, until the apples are soft and the rhubarb has melted, about 15 to 25 minutes.
- Turn off the heat and mash for a chunky sauce, or blend for a smooth finish.
- Taste and adjust sweetness or tartness as needed.
Notes
Store in a sealed container in the fridge for 5 to 7 days. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 14g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 1g
- Cholesterol: 0mg