1. 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. 2. Core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water. 3. Over medium heat, cook, stirring often but not continuously, for 5 minutes. 4. Add remaining ingredients and turn heat up; bring to a boil. 5. Once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened. 6. Taste; you may want to add more sugar depending on the tartness of your rhubarb. 7. You can puree this in the cuisinart, but I prefer to keep it chunky. 8. Refrigerate if not serving right away. ---------------------------------------------------------------------------
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