Ms. Mofet's Instant Pot Strawberry Rhubarb Compote

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Chef Extraordinaire
Apr 5, 2009
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
Splash water

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



Chef Extraordinaire
Apr 5, 2009
I Forgot to put "Instant Pot" in the title of the thread.
This recipe is written for the Instant Pot electric pressure cooker. It can be done in a regular stove-top PC or on the stove top.

I wish DC had a Pressure Cooker/Slow Cooker/Crock Pot Forum.

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