Bernices Rhubarb Strawberry Compote Traditional Instant Pot Recipes

INSTANT POT RHUBARB-STRAWBERRY COMPOTE WITH FRESH MINT

Steps:

• Peel rhubarb stalks with a pairing knife, as you would celery, then chop into ½ inch pieces.
• Add chopped rhubarb and water to your Instant Pot. Close the lid, push manual, and set the timer to 10 minutes.
• Stem and quarter strawberries. Set aside and keep at room temperature.
• When the timer dings, allow the pressure in the Instant Pot to release naturally before opening the lid.
• Add strawberries and honey. Stir.
• Close the lid and let strawberries simmer in hot rhubarb until soft, about 20 minutes.
• Serve hot or cold with a garnish of fresh mint. Bon appétit!

STRAWBERRY RHUBARB COMPOTE

Steps:

• In large saucepan, bring sugar, orange rind and orange juice to a simmer.
• Add rhubarb; simmer gently until tender, about 15 minutes.
• Stir in strawberries.

STRAWBERRY-RHUBARB COMPOTE

Steps:

• Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
• Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

RHUBARB-STRAWBERRY COMPOTE

Steps:

• Combine rhubarb, sugar, and vanilla sugar in a pot and marinate for 30 minutes. Stir in apple juice and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
• Stir cornstarch with a little bit of water and stir into the rhubarb. Bring to a boil and remove from heat. Cool completely. Stir in strawberries before serving.