12 Delicious Rhubarb Applesauce Recipes You Must Try

Hello, fellow food lovers! If you’re searching for a way to sweeten up your seasonal menu, look no further. Rhubarb and applesauce come together in these 12 mouthwatering recipes that promise to delight your taste buds. Perfect for cozy family dinners or impressing guests, each dish is a testament to the magic of combining tart and sweet. Ready to explore these irresistible creations? Let’s dive in!

Rhubarb Applesauce Muffins

Waking up to the smell of something baking in the oven is one of my favorite ways to start the day, especially when it’s something as comforting as Rhubarb Applesauce Muffins. There’s something about the tangy rhubarb paired with the sweetness of applesauce that just feels like a hug in muffin form. I love making these on lazy weekend mornings when I have a bit more time to savor the process.

Ingredients

• For the muffins:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup diced rhubarb

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking soda, salt, granulated sugar, and brown sugar.
3. In another bowl, mix the applesauce, vegetable oil, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
5. Gently fold in the diced rhubarb. Tip: If your rhubarb is particularly tart, you can toss it with a tablespoon of sugar before adding it to the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Ovens can vary, so start checking at 18 minutes to avoid overbaking.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Fresh out of the oven, these muffins are wonderfully moist with a perfect balance of sweet and tart. I love serving them warm with a dab of butter or alongside a cup of tea for a cozy breakfast treat.

Spiced Rhubarb Applesauce

Venturing into the world of homemade applesauce, I stumbled upon the idea of adding rhubarb for a tangy twist. It was a game-changer, transforming the ordinary into something extraordinary with just a few spices. Here’s how I make my Spiced Rhubarb Applesauce, a recipe that’s become a staple in my kitchen during rhubarb season.

Ingredients

• For the sauce:
  • 4 cups peeled, cored, and chopped apples (about 4 medium apples)
  • 2 cups chopped rhubarb (about 3 stalks)
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

1. In a large saucepan, combine the chopped apples, rhubarb, and water. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the fruits are soft.
3. Remove from heat and stir in the sugar, cinnamon, nutmeg, and cloves until well combined. Tip: Adjust the sugar based on the sweetness of your apples and rhubarb.
4. Using a potato masher or immersion blender, mash or blend the mixture to your desired consistency. Tip: For a chunkier sauce, mash lightly; for smoother, blend thoroughly.
5. Return the saucepan to low heat and simmer uncovered for an additional 5 minutes, stirring frequently, to thicken the sauce slightly. Tip: Keep an eye on it to prevent sticking or burning.
6. Remove from heat and let cool to room temperature before serving or storing.

Kindly note, this Spiced Rhubarb Applesauce boasts a perfect balance of sweet and tart, with the spices adding a warm depth. Serve it chilled over vanilla ice cream for a delightful dessert, or enjoy it warm as a comforting side dish.

Rhubarb Applesauce Pancakes

Breakfast in our house isn’t complete without a stack of pancakes, especially when they’re as unique as these Rhubarb Applesauce Pancakes. I stumbled upon this recipe during a weekend brunch experiment, and now it’s a family favorite, blending the tartness of rhubarb with the sweet, comforting flavor of applesauce.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk
  • 1/2 cup applesauce
  • 1 large egg
  • 2 tbsp melted butter
• For the rhubarb compote:
  • 1 cup chopped rhubarb
  • 1/4 cup sugar
  • 1/4 cup water

Instructions

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, applesauce, egg, and melted butter until well combined.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay. Let the batter rest for 5 minutes to thicken slightly.
4. While the batter rests, combine the rhubarb, sugar, and water in a small saucepan. Cook over medium heat for 10 minutes, stirring occasionally, until the rhubarb is soft and the mixture has thickened. Set aside to cool.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown.
8. Serve the pancakes warm, topped with the rhubarb compote.

Soft and fluffy with a delightful tang from the rhubarb compote, these pancakes are a perfect balance of sweet and tart. Try drizzling a little maple syrup over the top for an extra layer of flavor.

Homemade Rhubarb Applesauce

Homemade rhubarb applesauce is one of those recipes that takes me back to my grandma’s kitchen every time I make it. There’s something about the tangy rhubarb mixed with sweet apples that just screams comfort food to me, and I love how easy it is to whip up a batch on a lazy afternoon.

Ingredients

• For the sauce:
  • 4 cups chopped rhubarb (about 1 lb)
  • 4 cups peeled and chopped apples (about 3 medium apples)
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon

Instructions

1. In a large saucepan, combine the chopped rhubarb, apples, water, sugar, lemon juice, and cinnamon.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for 20 minutes, or until the rhubarb and apples are completely soft. Tip: If you prefer a smoother applesauce, use a potato masher to break down the chunks further.
4. Remove the saucepan from the heat and let the applesauce cool slightly before serving. Tip: For an extra flavor boost, stir in a pinch of nutmeg or allspice after cooking.
5. Transfer the applesauce to a bowl or jars and refrigerate until cold. Tip: The applesauce will thicken as it cools, so don’t worry if it seems a bit thin at first.

Perfectly balanced between sweet and tart, this rhubarb applesauce has a chunky yet smooth texture that’s irresistible on its own or swirled into yogurt. I also love using it as a topping for pancakes or waffles for a fruity twist on breakfast.

Rhubarb Applesauce Smoothie

Last summer, I stumbled upon the most delightful way to use up my garden’s rhubarb—turning it into a refreshing Rhubarb Applesauce Smoothie. It’s become my go-to breakfast during the sweltering July heat, blending the tartness of rhubarb with the sweetness of applesauce into a perfect morning pick-me-up.

Ingredients

• For the smoothie:
• 1 cup chopped rhubarb
• 1 cup unsweetened applesauce
• 1/2 cup vanilla yogurt
• 1 tbsp honey
• 1/2 cup ice cubes

Instructions

1. In a small saucepan, combine the chopped rhubarb and 1/4 cup water. Cook over medium heat for 5 minutes, or until the rhubarb is soft and easily mashed with a fork. Tip: Stir occasionally to prevent sticking.
2. Remove the saucepan from heat and let the rhubarb cool to room temperature, about 10 minutes. Tip: Speeding up the cooling process? Place the saucepan in a bowl of ice water.
3. In a blender, combine the cooked rhubarb, applesauce, vanilla yogurt, honey, and ice cubes. Blend on high for 30 seconds, or until smooth. Tip: For a thicker smoothie, add more ice cubes one at a time until desired consistency is reached.
4. Pour the smoothie into a glass and serve immediately.

With its creamy texture and balanced sweet-tart flavor, this smoothie is a refreshing start to any day. Try garnishing with a thin slice of rhubarb or a sprinkle of cinnamon for an extra touch of elegance.

Rhubarb Applesauce Bread

My kitchen smells like a cozy autumn afternoon whenever I bake this Rhubarb Applesauce Bread. It’s a recipe that stumbled into my life during a weekend visit to my grandma’s, where her garden was overflowing with rhubarb, and she challenged me to make something new. The result? A moist, tangy-sweet bread that’s become a staple in my home.

Ingredients

• For the bread:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1 1/2 cups diced rhubarb
• For the topping:
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
4. Beat in the eggs one at a time, then stir in the applesauce.
5. Gradually blend the dry ingredients into the wet mixture. Fold in the diced rhubarb gently to avoid overmixing. Tip: Overmixing can lead to a dense bread, so stop as soon as the flour disappears.
6. Pour the batter into the prepared loaf pan. In a small bowl, mix the sugar and cinnamon for the topping and sprinkle it evenly over the batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover it with aluminum foil.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist with a perfect balance of sweet and tart, this bread is fantastic on its own or toasted with a smear of cream cheese. The rhubarb adds a delightful texture, making each bite interesting. Try serving it warm with a scoop of vanilla ice cream for an indulgent dessert.

Cinnamon Rhubarb Applesauce

Nothing says summer to me quite like the tangy sweetness of rhubarb, especially when it’s paired with the warm spice of cinnamon in this homemade applesauce. I remember the first time I tried adding rhubarb to my applesauce; it was a game-changer, adding a depth of flavor that store-bought versions just can’t match.

Ingredients

• For the sauce:
  • 4 cups peeled, cored, and chopped apples (about 4 medium apples)
  • 2 cups chopped rhubarb (about 3 stalks)
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

1. In a large saucepan, combine the chopped apples, rhubarb, and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally.
2. Once the apples and rhubarb are soft, remove the saucepan from the heat and stir in the sugar and cinnamon until well combined. Tip: If you prefer a smoother applesauce, use a potato masher or immersion blender to puree the mixture to your desired consistency.
3. Return the saucepan to low heat and simmer, uncovered, for an additional 5 minutes to allow the flavors to meld. Tip: Taste the applesauce at this point; if it’s too tart for your liking, add a little more sugar, but remember the flavors will continue to develop as it cools.
4. Remove from the heat and let cool slightly before serving. Tip: For a refreshing twist, serve the applesauce chilled with a dollop of whipped cream or a sprinkle of granola for added texture.

Zesty and comforting, this cinnamon rhubarb applesauce is a versatile dish that’s perfect on its own or as a topping for pancakes or yogurt. The combination of tart rhubarb and sweet apples creates a beautifully balanced flavor, while the cinnamon adds a cozy warmth that makes it feel like a hug in a bowl.

Rhubarb Applesauce Oatmeal

Here’s a cozy breakfast idea that’s been a staple in my kitchen, especially during those chilly mornings when only a warm, comforting bowl will do. Rhubarb Applesauce Oatmeal combines the tartness of rhubarb with the sweetness of applesauce, creating a perfectly balanced dish that’s both nutritious and delicious.

Ingredients

• For the oatmeal:
  • 1 cup rolled oats
  • 2 cups water
  • 1/2 cup unsweetened applesauce
  • 1/2 cup chopped rhubarb
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • Pinch of salt

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of rolled oats to the boiling water, reduce the heat to medium-low, and simmer for 5 minutes, stirring occasionally to prevent sticking. Tip: For creamier oatmeal, stir more frequently.
3. While the oats are cooking, in a small saucepan over medium heat, combine 1/2 cup chopped rhubarb, 1/2 cup applesauce, 1 tbsp maple syrup, 1/2 tsp cinnamon, and a pinch of salt. Cook for 5 minutes, or until the rhubarb is tender. Tip: If the mixture seems too thick, add a tablespoon of water to loosen it up.
4. Once the oatmeal has thickened to your liking, remove it from the heat and let it sit for 2 minutes to absorb any remaining liquid. Tip: Letting the oatmeal rest off the heat ensures a perfect texture.
5. Stir the rhubarb applesauce mixture into the cooked oatmeal until well combined.

Enjoy this Rhubarb Applesauce Oatmeal warm, with its delightful contrast of tart and sweet flavors, and a texture that’s wonderfully creamy yet with a bit of bite from the rhubarb. For an extra treat, top it with a dollop of Greek yogurt or a sprinkle of granola for added crunch.

Rhubarb Applesauce Cake

Craving something sweet but not overly indulgent? I stumbled upon this Rhubarb Applesauce Cake recipe during a spring cleaning session, hidden in my grandma’s old cookbook. It’s the perfect blend of tart and sweet, with a moist texture that’ll have you coming back for seconds.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 1 1/2 cups rhubarb, diced
• For the topping:
  • 1/4 cup sugar
  • 1 tsp cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
4. Beat in the egg and vanilla extract until well combined.
5. Alternately add the flour mixture and applesauce to the butter mixture, beginning and ending with the flour mixture. Stir just until combined.
6. Fold in the diced rhubarb gently to distribute evenly throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle evenly over the batter.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 35 minutes to prevent overbaking.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This step ensures the cake sets properly and doesn’t fall apart.

Unbelievably moist and bursting with the tangy flavor of rhubarb, this cake is a delightful treat any time of day. Serve it warm with a dollop of whipped cream or enjoy it as is for a simple, satisfying dessert.

Rhubarb Applesauce Cookies

Did you ever stumble upon a recipe that instantly transported you back to your grandmother’s kitchen? That’s exactly what happened to me with these Rhubarb Applesauce Cookies. They’re a delightful twist on the classic, blending the tartness of rhubarb with the sweetness of applesauce for a cookie that’s irresistibly moist and flavorful.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 cup applesauce
  • 1 cup diced rhubarb

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
4. Beat in the egg until fully incorporated, then mix in the applesauce.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the diced rhubarb gently. Tip: For extra tartness, you can add a bit more rhubarb, but don’t exceed 1 1/4 cups to keep the dough from becoming too wet.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between chewy and cakey, with pockets of tart rhubarb that burst with flavor in every bite. Try serving them warm with a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.

Rhubarb Applesauce Pie

My kitchen smells like a cozy autumn afternoon whenever I whip up this Rhubarb Applesauce Pie, a recipe that stumbled into my life during a frantic farmers’ market haul. It’s the perfect blend of tart and sweet, with a crust that’s flaky enough to make your grandma proud.

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, chilled and diced
• 6-8 tbsp ice water

For the filling:

• 3 cups rhubarb, chopped into 1/2-inch pieces
• 2 cups unsweetened applesauce
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour and salt for the crust. Add the chilled butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep the crust flaky.
4. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
5. While the dough chills, combine rhubarb, applesauce, sugar, cornstarch, cinnamon, and nutmeg in a bowl for the filling. Tip: Let it sit for 10 minutes to draw out the rhubarb’s juices.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges.
7. Pour the filling into the crust. Roll out the second dough disk and place it over the filling. Seal and crimp the edges, then cut slits in the top for steam to escape.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

When this pie comes out of the oven, the rhubarb’s tartness perfectly balances the applesauce’s sweetness, all encased in a buttery, flaky crust. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert experience.

Rhubarb Applesauce Jam

Back when I first stumbled upon the idea of combining rhubarb and apples into a jam, I was skeptical. But let me tell you, the tangy sweetness of this Rhubarb Applesauce Jam has made it a staple in my kitchen, especially during the summer months when rhubarb is in abundance.

Ingredients

• For the jam:
  • 4 cups chopped rhubarb
  • 4 cups peeled and chopped apples
  • 2 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 tsp ground cinnamon

Instructions

1. In a large pot, combine the chopped rhubarb, apples, sugar, lemon juice, and cinnamon.
2. Stir the mixture over medium heat until the sugar has completely dissolved, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
4. Once boiling, reduce the heat to low and simmer for 20 minutes, or until the fruit is very soft and the mixture has thickened. Tip: To test if the jam is ready, place a small amount on a cold plate; if it gels, it’s done.
5. Remove the pot from the heat and let the jam cool slightly before transferring it to jars. Tip: Sterilize your jars beforehand to ensure your jam stays fresh longer.
6. Seal the jars while the jam is still hot to create a vacuum seal. Tip: If you’re not canning, the jam can be stored in the refrigerator for up to 3 weeks.

My favorite thing about this jam is its perfect balance of tart and sweet, with a chunky texture that’s great on toast or swirled into yogurt. It also makes a fantastic glaze for meats when you’re feeling adventurous.

Conclusion

You’ve just discovered a treasure trove of rhubarb applesauce recipes that promise to delight your taste buds and brighten your meals. Whether you’re a seasoned chef or a curious newcomer, there’s something here for everyone. Don’t hesitate to dive in, try these recipes, and share your favorites in the comments. Loved what you saw? Spread the joy by pinning this article on Pinterest for others to enjoy!