School is out! Summer has officially begun. Before you move on to strawberries, blueberries and cherries sneak in one last rhubarb dish.
I know strawberries are the classic pairing with rhubarb. It makes sense since they are available at the same time of year. But I’m learning rhubarb goes with so many other fruits! Cherry and rhubarb blend well in this jello.
Now you can mix rhubarb with a fall staple – apples. Since apples are readily available year round this side dish is easy to make in the spring or summer.
My kids loved this rhubarb applesauce. There is sweetness from the apples, spice from the cinnamon and hint of tart from the rhubarb.
Rhubarb applesauce is great any time of day. Breakfast, lunch, dinner or even a snack – you really can’t go wrong.
The preparation for this side is minimal. Since the apples cook down you don’t have to chop them much ahead of time, especially if you are going to puree the sauce. The rhubarb should be peeled first (I just do this with my hands) to remove the stringy outside. Then a rough chop and you’re all set.
Kids can help make rhubarb applesauce. Peeling rhubarb is a great task for them! Then using a safe knife to roughly chop apples (after you peel/core them) and put them in the pan. My kids love helping make this.
Are you getting bored with plain applesauce? Try a spruced up spring version with rhubarb added. You’ll add vitamins and boost the flavor. It is also a great way to introduce your kids to rhubarb.
- 4 medium apples, peeled, cored and chopped
- 1 cup rhubarb, peeled and diced (about 1 large stalk)
- 1/3 cup cane sugar or honey
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg (optional)
- 1/2 cup water
- Combine all of the ingredients in a medium saucepan.
- Bring to a boil, reduce heat and simmer for 15 - 25 minutes (will depend on the firmness of the apples), stirring periodically.
- Mash or puree the sauce.
- Serve warm or cold.
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