The opinions expressed in these blogs are solely those of the people who wrote them, and do not represent the views of WPSU or Penn State University.

Local Food Journey

Rhubarb Applesauce

Posted by Kristin Camplese on 05/30 at 06:59 AM

Rhubarb Applesauce. Photo Credit Kristin Camplese.

I wanted to do something slightly more savory with my recent bunch of rhubarb, which is tough because it is very tart and needs some sugar. I settled on the idea of something “applesaucey” and it was a hit with our grilled pork. It would be great with some strawberries added in (if you like the strawberry-rhubarb combo and are willing to part with your strawberries—but I’m not there yet.)

I added fresh ginger because it marries with the rhubarb so nicely. Then I sweetened this with a bit of honey, and it worked well. I think it would also be wonderful with some freshly chopped chives or rosemary.

Don’t forget to share your favorite rhubarb recipe this week for a chance to win a pound of rhubarb from Jade Family Farm. See details about the contest.

Ingredients

4-5 cups of rhubarb, cut into 1 inch pieces
3-4 cups of apples, peeled, cored, and roughly chopped
1/2 cup of honey
1/2 cup of water
1 T freshly chopped ginger
Pinch of salt
Pinch of cinnamon
Pinch of cardamom
Freshly chopped herbs (if desired)

Directions

Combine all ingredients (except herbs) in a medium saucepan and bring to a boil over medium heat. Simmer for 20-30 minutes until completely softened and the rhubarb is falling apart. If your apples are still too chunky, you can use a potato masher to break them up. Serve as a side dish or with grilled meat. Serves 4.