1 lb. tart cooking apples (Granny Smith, Rome or McIntosh)
1 c. sugar
1/8 tsp. nutmeg
1 lb. rhubarb

Trim rhubarb and cut into chunks. Peel and core apples and cut into chunks. Combine rhubarb and apples with sugar in a large pot. Simmer over medium-low heat until the fruit is soft, 20-25 minutes. Stir in the nutmeg. Serve the applesauce warm, room temperature or cold.