Rhubarb Applesauce
ingredients
2 lb. tart cooking apples, peeled, cored, and cut into quarters (scant 8 cups; try Jonagold, Northern Spy, or Gravenstein)
1 1/2 cups red rhubarb (1 or 2 stalks)
1/4 cup water
1 Tbsp. lemon juice
1/4 cup Splenda Granular or to taste
preparation
1. Peel the apples, and cut into quarters. Remove the core, and cut in slices into a heavy-bottomed saucepan. Cut the rhubarb into small pieces, and add to the apples.
2. Pour in the water and lemon juice. Heat on medium, stirring often. Cook until the apples and rhubarb are soft, about 35 minutes. Stir in the Splenda Granular. Store in the refrigerator.
nutrition
Servings 8
Serving Size 1/2 cup
Fruit Exchanges 1
Amount Per Serving
Calories 62
Calories From Fat 3
Total Fat 0 g (Saturated Fat 0 g)
Cholesterol 0 mg
Sodium 1 mg
Carbohydrate 16 g (Dietary Fiber 2 g, Sugars 13 g)
Protein 0 g
