Title: Rhubarb Apple Sauce
Categories: Lowfat Fruit
Yield: 4 Servings

4	lg	Sweet apples
3		Long, thick rhubarb stalks
1/2	pt	Strawberries
		Sweetner to taste
		Water

~Peel and chop rhubarb. ~Core, peel and chop apple. ~Pick stems off strawberries. ~Dump it all in a pot and add a little water (1/4 cup?) to prevent burning (once the apples start cooking they will release their own liquid so the water is really needed because of the first minutes of cooking.)

~Cook, covered, on a medium flame until boiling then turn heat down and tilt the cover a little to let steam escape. ~Stir occassionally. ~Simmer until most of the apples have disolved and the mix doesn't look too watery ~ around half and hour. It's best to turn off the flame while the mix is still a little watery since more water will evaporate while it is cooling down.

I prefere the texture when some apple chunks are left in the sauce.

If you can't find rhubarb, try cranberries.

You can also use this as a "low sugar" jam. Date: 17 Aug 93 16:04:01 ~0900 From: "Ari Kornfeld"

Converted to MM format by Dale & Gail Shipp, Columbia Md.

From: Dale Shipp Date: 09-01-97 (16:50) The Pine Tree Bbs (222) Cooking(F)

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