Strawberry rhubarb applesauce is so simple to make and it is pretty too. Strawberry, rhubarb, and apples get sweetened with just a touch of honey for a great snack. It is perfect eaten with a spoon or as a fun dip for your animal crackers.
All natural strawberry rhubarb applesauce is the perfect mix of beautiful color and wonderful flavor. It is fruit forward and just sweet enough.
Eat it with a spoon or dip your animal cookies or graham crackers in it. Either way it is the perfect snack or fun school lunch treat!
Fresh or Frozen Fruit
This applesauce is the perfect way to use fresh fruit when it is in season. If you are getting extra strawberries and rhubarb, just add a few apples and you are ready to go.
It is also a great way to use frozen fruit. We love freezing extra fruit when it is in season.
Just toss cleaned and dried strawberries into a freezer bag to use for smoothies and this sauce throughout the year. The rhubarb is easy to freeze too.
Just slice it and freeze it in a single layer on a sheet pan. Once it is frozen, transfer it to a freezer bag to use later.
Of course, you can usually find frozen rhubarb and strawberries in the grocery store too. Then you can make this tasty applesauce any time.
The apples give the sauce body and help sweeten everything up a bit. Making it the perfect treat.
Of course you can find apples in the store all year long. They store well, so all year long can be apple season if you want it to be.
Prepping the Apples
You can peel your apples if you would like. It will give the sauce a more pure red color.
However, I tend to leave the skins on the apples when I make a sauce like this. The immersion blender makes short work of making the sauce smooth with the skins.
Plus it saves time and waste during prep if you don’t have to remove the peel. And a lot of the nutrition is in the apple skins, so it is more nutritious that way too.
Of course you can sit down with a bowl of this strawberry applesauce and a spoon and enjoy it that way. It is fabulous on its own.
We also enjoy it as a dip for animal crackers or graham crackers. That makes it feel like a special treat.
You can enjoy some swirled into a bowl of yogurt. Or stir some into your morning oatmeal for added nutrition and flavor.The options really are endless.
More great rhubarb recipes:
- Peach Rhubarb Pie is fabulous flaky pie shell filled with fruit and topped with streusel. It is a must make!
- Rhubarb Crunch is a childhood favorite of my husband’s and his dad’s too. It is simple and oh so tasty!
- Classic Rhubarb Pie is a classic for a reason!
- Or try rhubarb brownies for a chocolaty rhubarb treat!
This sauce is perfect for the spring, but if you want to continue the homemade applesauce making into the fall, be sure to check out the recipe for cranberry applesauce.
I didn’t grow up eating rhubarb. It wasn’t until adulthood that I discovered the tangy vegetable and started playing with it.
So I am still discovering all of the tasty ways it can be used. And I have to say, I am falling more in love with it each season.
Now I am curious, did you grow up eating rhubarb? If so what were your favorite recipes?
Did you make this great recipe? Please leave a review in the recipe card below!
Strawberry Rhubarb Applesauce
- 1 cup water
- 2 cups strawberries
- 16 ounces sliced rhubarb about 4 cups
- 3 cups apples cored and cubed
- 1 pinch salt
- ½ cup honey or to taste
- Put cubed apples, sliced rhubarb, strawberries, salt, and water in a large, heavy bottomed pot.
- Bring to boil over medium heat and then reduce to a simmer. Simmer for about 30 minutes or until the fruit is soft.
- Process sauce with an immersion blender, a food processor, or a traditional blender. (If using a blender use care, the mixture is really hot!)
- Continue to cook until you get to the desired consistency. If you cook a lot of the moisture off, you can even make strawberry rhubarb butter.
- When you reach the consistency you desire, remove from heat. Allow to cool slightly and then add honey a little bit at a time until you reach your desired level of sweetness.
- Store in the refrigerator for a week or two or freeze for longer storage.