Rhubarb Applesauce

The year is rolling to a close and right on its heels… a new year. ( I am a proud mixer of metaphors.) Funny how that works. What’s a good thing to have on hand, or better yet, to have on hand and give to someone you love? Something that’s got comfort spelled all over it. Something simple. I’m thinking applesauce. Roll some apples your way and let’s get started.

And, if you’ve got fresh rhubarb available, which, with the bb kitchen lucky enough to be right in the middle of Southern California, we have, then it’s rhubarb applesauce that’s going to be featured. Simple? With only 5 ingredients, this certainly fits the bill. Yes, I could have made a crisp, but I’m baking for Friday night (you’ll hear about that soon enough). Applesauce! True, some unsweetened store-bought brands are good.

But there’s nothing like homemade applesauce. The aroma emanating from the kitchen is reason enough to make it.

Remember this Corningware? It’s still sitting in my kitchen. As kitschy and as durable as ever. Plus, it cleans up so well. Amazing.

After about 30 minutes and a little mashing with the potato masher, this is what you get…

and this is what someone you love gets…

Think outside the box. Sure it’s delicious as a snack or a simple dessert after supper.

Here are a few more ideas:

Supper: as a side to roast chicken or turkey,

Lunch: shmear on some bread and top with sliced turkey (or not-turkey),

mix with yogurt and granola… wait, that works for breakfast too,

Breakfast: enjoy some rhubarb applesauce with hot buttered toast, or spread all over the top,

use it as a topping on pancakes or waffles,

stir it into your oatmeal or other hot cereal,

or enjoy it on top of French Toast, made here with thickly sliced leftover Challah. Is there another way?

Rhubarb Applesauce

Ingredients:

bb Note: I like using sweet apples and very little (or no sugar when making straight applesauce). Tart apples work well too, adjust sugar up to the level of sweetness that works for you.

Directions:

Place cut fruit in a large saucepan with water, sugar and cinnamon stick over medium heat. When water begins to boil, turn heat down to medium low, give the fruit a stir and cook for about 30 minutes or until fruit is tender. Add a bit more water if you need to, during the cooking process. Remove cinnamon stick.

The fruit will be chunky. You can leave it as is or use a potato masher to mash to desired consistency. Allow it to cool a bit before mashing.

Delicious warm, cold or at room temperature.

Keeps for 2-3 weeks in the refrigerator. Also freezes well!

Happy New Year to all my bb friends!

I’m grateful for what you’ve added to my life!