Rosy Strawberry Rhubarb Applesauce Food

ROSY APPLESAUCE

Steps:

• In a Dutch oven, combine apples, rhubarb, strawberries, sugar and water; bring to a boil. Reduce heat; simmer, covered, 18-22 minutes or until fruit is tender, stirring occasionally., Remove from heat; stir in vanilla. If a smoother consistency is desired, cool slightly and, in batches, process in a blender. Serve warm or cold. Freeze option: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight. Serve cold or heat through in a saucepan, stirring occasionally.

STRAWBERRY-RHUBARB APPLESAUCE

Steps:

• Apple peel adds colour and fibre to this dish, so I recommend you don't peel the apples; however, you can certainly do so if you wish.
• Core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water.
• Over medium heat, cook, stirring often but not continuously, for 5 minutes.
• Add remaining ingredients and turn heat up; bring to a boil.
• Once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened.
• Taste; you may want to add more sugar depending on the tartness of your rhubarb.
• You can puree this in the cuisinart, but I prefer to keep it chunky.
• Refrigerate if not serving right away.

STRAWBERRY-RHUBARB APPLESAUCE

Steps:

• Combine apples and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Stir in the rhubarb, strawberries, orange juice, sugar and orange zest., Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until desired consistency.

KELLY'S APPLE-STRAWBERRY-RHUBARB PIE

Steps:

• In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
• In medium/small bowl, combine rest of sugars, flour, and cinnamon.
• In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
• Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
• Pour mixture into pastry-lined 9" deepdish pie plate.
• Cut up butter and dot evenly.
• Cover with second pastry, seal edges well, and flute.
• Cut slits to vent.
• Brush top pastry crust with a little milk and sprinkle with sugar.
• Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
• ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
• ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
• ENJOY! :).