When I make applesauce, I make it in the microwave in a casserole and never add water Fresh apples have enough water/juice in them. I just put on a pot of rhubarb on the stove top and added maybe a 1/2 C. sugar and 1/4 C. water to help it get started. Boy is it juicy. We will have some rhubarb fool tonight for a little dessert. I am just wondering, has anyone ever cooked it without water either by microwave or stove top? It is a little too late for tonight but I may have to experiment next time if no one has tried this. If I cook the juices way down the rhubarb gets too stewed. I guess I could strain it and reduce the juices on their own for tonight.