This fruit sauce is sweetened from all natural sugars (no added sugar). It’s delicious on its own, or can be used as a dessert topping. It can also liven up a bland oatmeal breakfast!
You can cook on the stove or in the oven. I like to slow cook in the oven.
Rhubarb Strawberry Apple Sauce Ingredients & Cooking Instructions
- Gather any amount of sweet fruit. Apples, rhubarb, strawberries, blueberries, raisins, etc. I had the last of the fresh rhubarb (about 1 cup) & three strawberries from the garden, along with one organic apple (unpeeled). I previously made this with some rhubarb and a snack size box of raisins.
- Slice or chop fruit to your preferred size.
- Transfer fruit to an oven safe dish (with cover) or a saucepan if you prefer to cook on the stove. You can even use one of those mini crock pots.
- Slow cook (250°) for about 90 minutes, and eat it warm or allow to cool before refrigerating. Yum!
This year, the rhubarb growth was very strange. Rhubarb stalks usually get very thick, almost too thick, and very tall. I think the amount of rain we received earlier this spring hindered the rhubarb, as the stalks were very thin and short. And there wasn’t that much of it, well, it much have seemed that way since they were so thin.
I only purchase organic apples. The pesticide residue is very high on conventional apples, so it’s makes sense for your health and for the environment to purchase organic.
ETA June 6, 2010: Just eating the sauce this afternoon. I added 1/2 ounce of walnuts and it’s delicious! Just enough sweetness from the apples & strawberries!