Rhubarb Applesauce

 

5 lbs Granny Smith apples, peeled cored and quartered

1 ½ lbs trimmed rhubarb, sliced into 2 inch pieces

1/2 cup sugar

1/2 cup water

lemon juice, if needed

 

Put everything in a large Dutch oven or stainless steel pot and give it a good stir. Bring to a boil over medium high heat, stirring often. Turn the heat down and let the mixture boil for about 20-25 minutes, stirring often. You want the fruit to break down and soften. Let cool for several minutes before proceeding. Working in 2 or 3 batches (depending on the size of your processor or blender) blend the mixture until smooth. I find a food processor works best for this. The sauce won’t have any lumps, but will retain some texture. Note: Use caution when pureeing hot foods. Taste your applesauce and add a bit of fresh lemon juice if you think it needs it. Transfer the applesauce to your storage jars and allow to cool completely before capping and refrigerating. Your homemade rhubarb applesauce will last about a week. Freeze for longer storage.