Rhubarb is one of the first fruits available in the spring and is often a welcome addition to the menu. While my kids enjoyed chewing on a fresh stalk of this tart fruit, most people find it needs extra sweetening. Strawberries always pair well with Rhubarb and the addition of apples to this sauce sweetens it enough to make a healthy sugar free snack or dessert.

Ingredients:
4-5 large apples
3 rhubarb stalks
1/2 pint strawberries
1/4 cup water
1 teaspoon Watkins Strawberry extract

Cooking Instructions: Peel rhubarb and chop into small pieces.  Core, peel and chop apples.  Remove caps and stems from strawberries and slice.  Combine all ingredients into a heavy saucepan.  Cook mixture over medium heat until boiling.  Reduce heat and open cover just enough to allow a bit of steam to escape the pot.  Simmer stirring occassionaly until the majority of apples are dissolved and sauce isn't watery looking, for approximately 30 minutes.  Turn heat off when there is still a bit of water left in pot.  Allow to cool and then refrigerate until ready to serve.

Serve a bowl of this warm or cold for dessert or a healthy snack. You can also pour this sauce over ice cream or plain white cake for a fancier treat.

Tips: If you prefer a chunkier texture to your apple sauce simply do not simmer the mixture as long. 

You can substitute cranberries for rhubarb in this recipe and try using Watkins Raspberry Extract.

Double the recipes and freeze half for later.

Use in loaves, muffins or any recipe that calls for apple sauce.

Watkins Strawberry and Raspberry Extract is available here.