Rhubarb Applesauce

Copied from the WaPo, with my elimination of 1/2 c sugar and substitution of wine and maple syrup for the cider:

Slow-Cooker Rhubarb Applesauce
Makes about 8 cups
Ingredients:
• 6 large, firm, flavorful apples, such as Fuji, Granny Smith or Cortland; 3 1/2 to 4 pounds
• 2 pounds rhubarb, ribs only
• Finely grated zest and juice of 1 large lemon (about 1 tablespoon zest and 1/4 to 1/3 cup juice)
• ½ c wine, 1/3 c maple syrup or 1 c cider
• 1 cinnamon stick
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
Directions:
Core, peel and quarter the apples. If you plan to puree the applesauce in a food mill, leave the core and seeds intact; otherwise, remove and discard them. Trim off and discard the rhubarb ends and cut the ribs into 1-inch chunks. Pull off strings if using FP slicer.
Combine the apples, rhubarb, lemon zest and juice, cider, cinnamon stick, nutmeg, cloves and ginger in the slow-cooker insert. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours, until the apples and rhubarb are very tender. If the slow-cooker has been filled very full, uncover it briefly after 2 or 3 hours and stir to redistribute the contents.
Discard the cinnamon stick. If you intend to puree the applesauce, use a slotted spoon to transfer the apple and rhubarb solids to a food mill or the bowl of a food processor. Puree, adding cooking juices to achieve the desired consistency. Need to puree so that the strings from the rhubarb aren't so prominent.
Serve warm or cold.