Cinnamon Rhubarb Applesauce Food

CHUNKY RHUBARB APPLESAUCE

Steps:

• Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is tender, about 40 minutes. , Stir in cinnamon and nutmeg. Serve warm or cold.

RHUBARB APPLESAUCE

Steps:

• Combine apples, rhubarb, apple cider, sugar, and cinnamon in a large saucepan. Cover and cook over medium heat for 20 minutes.
• Transfer to a mixing bowl and mix on medium-high speed until all chunks are gone. Serve warm.

CINNAMON RHUBARB APPLESAUCE

Steps:

• Add apples, rhubarb, cinnamon sticks, 1/2 cup sugar and 2 cups water to a large pot set over medium heat.
• When the mixture comes to a boil, reduce heat and simmer, partially covered, for 30-40 minutes until soft and thick. If any fruit chunks remain, mash with a fork or potato masher.
• Remove cinnamon sticks. Taste for sweetness and add additional sugar if desired. Add ground cinnamon if desired.
• Keeps refrigerated in an airtight container for 3 - 4 days.

HEALTHY RHUBARB CINNAMON MUFFINS

Steps:

• To make it with the fat and sugar, use 1/2 cup packed brown sugar instead of the maple syurp, 1/4 cup butter instead of the butter and apple sauce, regular sour crea instead of the fat free, and 2 eggs instead of the egg substitute.
• Dice rhubarb into 1/4 inch chunks.
• Heat oven to 375°F Combine syrup/brown sugar and butter/applesauce in a large bowl. Beat at medium speed until creamy. Add sour cream and eggs and continue beating till well mixed.
• Stir in flour, cinnamon, and baking soda, just until moist. Fold in rhubarb. Spoon into greased or paper lined muffin pan.
• Stir together 1 T sugar and 1/2 t cinnamon in small bowl. Sprinkle on top of each muffin.
• Bake for 30 minutes or until lightly browned. Let stand 5 minutes, and then remove from pans.