Hi Joanna, We've found that replacing about 25% of the butter or oil in a recipe with applesauce (or another fruit puree) tends to work well. If you exceed 25%, you'll likely notice a difference in the structure and appearance of your baked goods. One thing to note is that typically a mild flavored puree works the best in these kinds of substitutions (something like applesauce) because the other flavors in the recipe can shine through. If you use a strong flavor like rhubarb, you will be able to taste it in the final product, so just make sure the flavors will all work well together. Each recipe will take a little bit of tweaking to get just right. Good luck! Kye@KAF

• Reply