Chunky Rhubarb Applesauce

• 1 pound rhubarb, trimmed and cut into 1/2-inch chunks
• 2 pounds tart cooking apples, peeled, cored and cut into 1/2-inch chunks
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is
soft, about 40-45 minutes. Stir in cinnamon and nutmeg. Serve warm or cold.