Begin by washing and chopping approximately 4–6 medium-sized apples into chunks, peeling them if desired for a smoother texture.

Next, take 2-3 stalks of fresh rhubarb and slice them into half-inch pieces.

In a non-reactive pot, combine the chopped apples and rhubarb, adding a splash of water—around ¼ cup is sufficient to start.

Cover the pot with a lid to retain moisture and heat as you prepare to cook the mixture.

Set the pot on your stovetop over medium heat and wait for the mixture to come to a gentle boil, which should take about 5 minutes.

Once bubbling, reduce the heat to a gentle simmer to allow the fruits to soften.

Let the apples and rhubarb simmer uncovered for about 15–25 minutes, stirring occasionally until they reach a thick consistency.

Remove from heat and mash the mixture with a potato masher or blend for a smoother texture.

Taste your creation and adjust sweetness with sugar or maple syrup if needed.

Allow to cool in the pot for about 20 minutes, then transfer to a sealed container.

Store in the refrigerator for up to a week or freeze for future enjoyment.