In case you still have rhubarb or old apples and your strawberries are looking a little wilted, cooking fruit is a forgiving process. Making something healthy and delicious with the added benefits of avoiding waste is like making soup with all the fridge leftovers.
4-5 apples, any kind
2-3 stalks rhubarb
½ pint strawberries (optional)
½ C water
sweetener to taste
Peel, core and chop the apples into chunks. Put them into a pot with a bit of water.
Wash and chop the rhubarb, and add that as well strawberries if you like. The second time I made this recipe I left out the strawberries and put in a cinnamon stick instead, very good. Bring the fruit to a boil, then turn down the heat to medium low and simmer for about 30-45 minutes. If it looks too watery, let it simmer uncovered until it’s a consistency you like. Add sugar, honey, Splenda, or enjoy it natural. You can use a hand blender if you like it really smooth, but quick fork mash works well. I have liked packing this applesauce into 1 C containers for lunches or snacks to go.