In a large pot or Dutch oven, combine the chopped apples, rhubarb, strawberries, granulated sugar, and water.

Stir everything together to ensure the fruit is evenly distributed.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the apples and rhubarb are very tender.

Stir occasionally and add a splash more water if the mixture seems too dry.

Once tender, remove the pot from the heat. If desired, stir in the cinnamon and lemon juice.

Mash the mixture with a potato masher for a chunkier applesauce, or use an immersion blender or transfer to a regular blender for a smoother consistency. Be careful when blending hot liquids.

Taste and adjust sweetness if necessary, adding more sugar if desired.

Let the applesauce cool completely before serving or transferring to airtight containers for storage in the refrigerator.