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.

RHUBARB BREAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
• In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
• In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
• Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

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.

CINNAMON RHUBARB BREAD

Steps:

• For the cinnamon rhubarb bread:Preheat oven to 325°F. Lightly spray the insides of two 8 x 4 inch loaf pans and set aside.In a large mixing bowl, stir together flour, baking powder, cinnamon, nutmeg, and salt.In a medium mixing bowl, beat eggs. Stir in sugar, oil, applesauce, and vanilla.Add wet ingredients to dry ingredients, stirring until just moistened, taking care to not over-mix. Reserve a few pieces of the rhubarb. Fold the rest of the rhubarb into the batter and then divide batter evenly between the two prepared pans. Poke the reserved rhubarb pieces into the top of the bread, for a pretty effect. Bake about 60-65 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. Cool in the pans on wire racks for 10 minutes.Loosen edges and remove loaves from pans. Cool loaves completely on wire racks.For the brown-butter glaze:Once the loaves have cooled, prepare the brown-butter glaze. First, pour half-and-half into a small bowl and set aside. This is just to take the chill off, while you prepare the rest of the glaze.Add sifted powdered sugar to a medium-sized bowl and set aside.In a medium saucepan over medium heat, warm butter until golden brown and foaming, stirring occasionally. This should take about 6-8 minutes. The butter should smell delicious and toasty. If it smells burnt, you went too far. Carefully pour browned butter into the powdered sugar, leaving all but the darkest butter sediment behind. Add 1 tablespoon of the half-and-half, and then add the vanilla. Stir vigorously until smooth. You want the glaze to be somewhat thick, but easily pourable. If it seems too thick, add a bit more of the half-and-half until you like the consistency. Drizzle the glaze over the loaves while the glaze is still warm.