Strawberry Rhubarb Applesauce

• 4 to 5 large sweet apples (I like golden delicious which are very sweet)
• 3 long, thick rhubarb stalks
• 1/2 pint strawberries
• sweetener to taste (I use none)
• water

1. Peel and chop rhubarb.
2. Core, peel and chop apple.
3. Pick stems off strawberries.
4. Dump it all in a pot and add a little water (1/4 cup?)
5. 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.)
6. Cook, covered, on a medium flame until boiling then turn heat down and tilt the cover a little to let steam escape.
7. Stir occassionally.
8. Simmer until most of the apples have disolved and the mix doesn't look too watery - around half and hour.
9. 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.
10. I prefer the texture when some apple chunks are left in the sauce.
11. If you can't find rhubarb, try cranberries.
12. You can also use this as a "low sugar" jam.

sweet apples, long, strawberries, water

Taken from online-cookbook.com/goto/cook/rpage/000DAB (may not work)