One thing I never thought I’d do — adding fresh strawberries and rhubarb to applesauce, and loving it more than my usual batch. I was looking for something to brighten up a rainy day, something that smelled like childhood but with a twist. Turns out, the tartness of rhubarb with the sweet burst of strawberries is a wild combo that wakes up your senses. It’s unconventional, maybe crazy, but it works.
Making this feels like revisiting a secret I kept from myself — how simple ingredients can surprise you if you just mix them up right. No fancy equipment needed, just a pot and a little patience. And it’s perfect for now, when fresh berries are at their peak, and I’m tired of the same old breakfast routine.
Why I Love This Recipe (And You Will Too)
- It’s a bright, unexpected take on a comforting classic.
- The smell of strawberries and rhubarb bubbling together is almost embarrassing in how good it smells.
- It’s quick to make but feels special enough for anyone dropping by.
- It’s versatile—can be a topping, a side, or just eaten with a spoon straight from the jar.
- Honestly, it’s the kind of thing that makes me smile just thinking about it on a gloomy day. Maybe because it’s so unexpectedly cheerful.
Maybe I’m overthinking it. Or maybe I just needed a reminder that sometimes the best ideas come from just throwing stuff together and seeing what sticks.
Strawberry Rhubarb Applesauce
Ingredients
Equipment
Method
- Start by combining the chopped apples, strawberries, and rhubarb in a large saucepan.4 cups apples, 1 cup strawberries, 1 cup rhubarb
- Add sugar, cinnamon (if using), and water to the fruit mixture.1/4 cup sugar, 1 teaspoon cinnamon, 1/2 cup water
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- Reduce the heat to low and cover the pan partly, letting it cook for about 15 minutes until the fruits soften and release their juices.
- Uncover the pan and stir the mixture, mashing occasionally with the back of a spoon for a chunkier texture or more until smooth if desired.
- Continue cooking for another 5 minutes until the sauce thickens slightly and becomes fragrant.
- Remove from heat and let it cool slightly before serving, or transfer to jars for storage.
When I get tired of complicating things, this is what I turn to. Simple, honest, a little surprising—just like that jar of jam I didn’t see coming. You never know, maybe it’ll be your new go-to as well.
Hi, I’m Ruby Thorn, the home cook behind The Tender Mess. Join me on the journey of Embracing the mess, fearlessly create —because in the kitchen, the mess sometimes leads to magic.
