Ms. Mofet's Strawberry Rhubarb Compote
Makes ≈ 4 1/2 cups
20 oz. Frozen Strawberries
12 oz. Frozen Rhubarb
1 cup Sugar +\- to taste
Splash lemon juice
3 TBSP. water
2 tsp. cornstarch
Add fruit to inner pot.
Sprinkle with sugar and let sit 20 minutes.
Add lemon juice.
Lock on lid and set valve to sealing.
Select Manual and set to 2 minutes.
When cook cycle is finished (beep sounds) allow a 15 minute NPR (Natural Pressure Release).
Use QR (Quick Release), when pin drops remove lid.
Combine water and cornstarch to make a slurry.
Select Sauté, adjust to "More" setting and bring compote to a boil.
Add slurry to pot and stir till slightly thickened.
Remove inner pot and allow to cool enough to handle.
Ladle into glass jars.
Allow to cool to room temperature before placing in fridge.
Compote will thicken more as it cools.
Fills approximately 4 1/2 (8 oz.) Mason jars.
Can be served with yogurt, pancakes/waffles, ice cream, cheesecake topping or pie filling.
Topping homemade thick Greek yogurt