Strawberry rhubarb applesauce is so simple to make and it is pretty too. Strawberries, rhubarb, and apples get sweetened with just a touch of honey for a great snack. It is perfect eaten with a spoon or as a fun dip for your animal crackers.

Quart jar filled with homemade strawberry rhubarb applesauce showing pink color.

All natural strawberry rhubarb applesauce is the perfect mix of beautiful color and wonderful flavor. It is fruit forward and just sweet enough.

Eat it with a spoon or dip your animal cookies or graham crackers in it. Either way it is the perfect snack or fun school lunch treat!

Fresh or Frozen Fruit

This applesauce is the perfect way to use fresh fruit when it is in season. If you are getting extra strawberries and rhubarb, just add a few apples and you are ready to go.

It is also a great way to use frozen fruit. We love freezing extra fruit when it is in season.

Hand dipping an animal cracker into the bowl of pink strawberry rhubarb sauce showing it sticking to the cookie.

Ingredients including strawberries, sliced rhubarb, apples, and honey ready to be made into strawberry rhubarb applesauce.

Just toss cleaned and dried strawberries into a freezer bag to use for smoothies and this sauce throughout the year. The rhubarb is easy to freeze too.

Just slice it and freeze it in a single layer on a sheet pan. Once it is frozen, transfer it to a freezer bag to use later.

Enameled cast iron skillet filled with strawberries, sliced rhubarb, chunks of apple and water, ready to be cooked.

Pan of cooked fruit mixture showing softened apple chunks in mushy rhubarb and strawberry mixture.

Of course, you can usually find frozen rhubarb and strawberries in the grocery store too. Then you can make this tasty applesauce any time.

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The apples give the sauce body and help sweeten everything up a bit. Making it the perfect treat.

Of course you can find apples in the store all year long. They store well, so all year long can be apple season if you want it to be.

Prepping the Apples

You can peel your apples if you would like. It will give the sauce a more pure red color.

Using an immersion blender to process the cooked fruit into a smooth sauce.

Stirring honey into strawberry rhubarb applesauce.

However, I tend to leave the skins on the apples when I make a sauce like this. The immersion blender makes short work of making the sauce smooth with the skins.

Plus it saves time and waste during prep if you don’t have to remove the peel. And a lot of the nutrition is in the apple skins, so it is more nutritious that way too.

Serving Ideas

Of course you can sit down with a bowl of this strawberry applesauce and a spoon and enjoy it that way. It is fabulous on its own.

We also enjoy it as a dip for animal crackers or graham crackers. That makes it feel like a special treat.

Small ramekin of pink strawberry rhubarb sauce with spoon next to large jar of strawberry rhubarb applesauce.

You can enjoy some swirled into a bowl of yogurt. Or stir some into your morning oatmeal for added nutrition and flavor. The options really are endless.

5 from 9 ratings

Strawberry Rhubarb Applesauce

Author: Carlee

Servings: Servings (about 6 cups)

Strawberry and rhubarb add great pink color and flavor to applesauce. Sweetened with honey, this tasty sauce is great as a snack or as a side dish. You can also stir it into yogurt or oatmeal for even more flavor.

Prep: 10

Cook: 40

Total: 50

Equipment

Ingredients

Instructions

Put 3 cups apples, 16 ounces sliced rhubarb, 2 cups strawberries, 1 pinch salt, and 1 cup water in a large, heavy bottomed pot.
Bring to boil over medium heat and then reduce to a simmer. Simmer for about 30 minutes or until the fruit is soft.
Process sauce with an immersion blender, a food processor, or a traditional blender. (Be careful, the mixture is really hot!)
Continue to cook until you get to the desired consistency. If you cook a lot of the moisture off, you can even make strawberry rhubarb butter.
When you reach the consistency you desire, remove from heat. Allow to cool slightly and then add ½ cup honey a little bit at a time until you reach your desired level of sweetness.
Store in the refrigerator for a week or two or freeze for longer storage.