Monday, 4 September 2017

Instant Pot Strawberry Rhubarb Compote



  

Today I am giving you a easy recipe for homemade strawberry rhubarb sauce or compote made with strawberries, rhubarb, lemon juice, sugar and water. I had some strawberries and rhubarb leftover from some delicious Strawberry Rhubarb pies in a mason jar I recently made, and decided that the best way to use them was to make a quick and delicious Instant Pot strawberry rhubarb sauce that could be used as a topping for pancakes, crepes, or waffles. Fresh fruit sauces or compotes are so easy to make in the Instant Pot, and as I’ve probably mentioned before, since you make it yourself you can control how much sugar is added to the sauce – and trust me, you need a lot less than is usually included in the store bought fruit sauces or jams. You can also substitute the sugar with honey or other natural sweeteners. This strawberry rhubarb sauce is also a great topping for desserts like ice cream, custards, pannacotta, and even cakes. The sauce can be served warm or cold.



 Instant Pot Strawberry Rhubarb Compote 

3 1/2 cups approximately

1 lb Fresh Strawberries
10 oz. Fresh Rhubarb
3/4 cup granulated sugar
1/2 tsp lemon juice
1 tsp water

3 T. water
2 tsp. cornstarch



Clean and slice strawberries and put in inner pot. Clean the rhubarb and cut into 1 inch pieces, place in inner pot. Sprinkle with sugar and let the mixture sit 20 minutes.



Add lemon juice and 1 teaspoon of water. Lock on the lid and set the valve to seal. Select manual and set to 2 minutes.

When the cooking cycle is finished, let the pot do a 15 minute Natural Pressure Release. Then use a Quick Release.  (see QR vs NPR explanation on this link) When the pin drops, remove the lid.

Combine the cornstarch and water to make a slurry. Select saute on your IP and adjust to "More" setting.  (You can go to the "More" setting by pressing the saute two times) Put the slurry into the fruit mixture and bring to a boil. Stir until slightly thickened, about 2 minutes. Turn the pot "Off". Remove the inner pot using mitts and allow the compote to cool slightly.

I like to pour from the pot to a measuring cup, then pour into mason jars. Allow to cool to room temperature, then refrigerate. It will thicken in the refrigerator.


This delicious compote can be served over New York Cheesecake, Vanilla Ice Cream, waffles, pancakes or IP Yogurt.


Wee Bear and I are still on holiday, so far visiting Stockholm and some friends. Now, currently in St. Petersburg, Russia. We are ported here three days. We hired private transport to see all the sights we wanted to see in two days and now on the third day we are relaxing. Pictured below is part of Peter the Greats Palace. 

I am missing my instant pot, however, my daughter-in-law, Amy is using hers and will share her success with me and pictures. I have a few more recipes and blogs I have written and will be posting in the next two weeks while we are on our holiday. 






4 comments:

  1. Your photos are so inspiring. Thanks for sharing! GH

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  2. Made a double batch, we love it!

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    Replies
    1. Thank you! I'm happy you like it! Cheers!JJ

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