Ms. Mofet's Instant Pot Strawberry Rhubarb Compote

[msmofet]

Ms. Mofet's Instant Pot Strawberry Rhubarb Compote

Prepared using a 6 QT. Instant Pot (I have a Duo and an Ultra)
This is my Original Tried & True Recipe/Technique/Instructions

IMPORTANT: Be sure the inner pot is in base unit and gasket/ring is in lid and seated properly before beginning.

Makes ≈4 1/2 cups

20 oz. Frozen Strawberries
12 oz. Frozen Rhubarb
1 C. Sugar +\- to taste
Splash lemon juice
Splash water

Additional whole frozen strawberries - optional

3 TBSP. Water
2 tsp. Cornstarch

Add fruit to inner pot.

Sprinkle with sugar and let sit 20 minutes.

Add lemon juice.

NO Water necessary strawberries produce enough liquid.

Lock on the lid and set the valve to sealing.

Select Manual/Pressure Cook mode 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 the pin drops remove the 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.

At this point you can use an immersion/stick blender to puree the fruit if you want it to be smooth.

OPTIONAL - Add additional whole strawberries to pot and stir.

Remove the inner pot and allow to cool enough to handle.

Ladle into glass jars.

Allow to cool to room temperature before placing in the fridge.

Compote will thicken more as it cools.

Fills approximately 4 - 1/2 pt. (8 oz.) Mason jars.

Can be served with yogurt, pancakes/waffles, ice cream, cheesecake topping or pie filling.



Topping homemade thick Instant Pot Greek yogurt

 

[Kathleen]

Beautiful color! I like rhubarb!

 

[Kaneohegirlinaz]

MsM, what is the head room for canning?

 

[msmofet]

MsM, what is the head room for canning?

I don't do canning. Maybe GG or someone who cans can steer you to a canning link.

For the Lemon curd recipe? For the lemon curd recipe you need to leave about 1 1/2 inches headroom because it boils and overflows if it's too full. This recipe is made in the inner pot so no need for headroom.

 

[GotGarlic]

It's not safe to use thickeners like cornstarch and flour in canning. Rhubarb has enough natural pectin that it doesn't need any help [emoji2]

This is my go-to site for canning information and recipes, as well as the National Center for Home Food Preservation at the University of Georgia (nchfp.uga.edu). You could skip the roasting if you don't want that flavor, although you would have to cook it down longer to evaporate excess liquid.
https://foodinjars.com/recipe/roasted-rhubarb-and-strawberry-compote-oxo-greensaver/

 

[Just Cooking]

Be still my heart. I love strawberry/rhubarb pie but, Jeannie won't eat that. I can't see me eating a full batch in a reasonable amount of time.

Fortunately, for me, many of the places we frequent have that pie available.

Ross

 

[Kaneohegirlinaz]

I make up a batch of Rhubarb Jam for Mom and can it.
That lasts her about a year.
I use fresh fruit though, but I did make one batch from frozen.