Strawberry Rhubarb Compote

Strawberry Rhubarb Compote Pressure Cooking

Biscuits with mascarpone cheese and strawberry rhubarb compote can brighten any morning.

Spring not only brings warm weather that we are so looking forward to but it brings ramps, asparagus, wild morels and some of my favorites – rhubarb and strawberries! Over the weekend I was able to pick some rhubarb from my garden. I instantly knew that I wanted to make a compote to serve over several items starting with biscuits. I have to hide this after I make it if I want any to last. It is so delicious and my family will just eat it by the spoonful. Soon I will make my all time favorite strawberry rhubarb pie – I just need to wait for more rhubarb to grow. I will be checking my rhubarb often!

Strawberry Rhubarb Compote in the Instantpot

I have been making rhubarb compote since I was a child. I remember picking rhubarb in the garden and taking a few bites before running into the house to dip it in sugar before I finished eating it. My mom would serve the compote over ice cream for dessert. I like to make mine with local honey and keep the sugar natural, although any sweetener that you like will work. This can be simmered over the stove but I use my pressure cooker. After my first batch of applesauce in the pressure cooker I always make my fruit compotes in the pressure cooker. I don’t have to worry about a pot boiling over on the stove and the flavors seem to be more concentrated in the pressure cooker. (Plus I was able to vacuum while this cooked and I didn’t have to run and check on it.) This compote is great on biscuits with a little mascarpone cheese or butter. Yum! Over the top of waffles or pancakes, over a bowl of oatmeal, in hand pies, over ice cream or yogurt. However you serve this compote it is the epitome of a spring topping.

Strawberry Rhubarb Compote made in the pressure cooker

Strawberry Rhubarb Compote
Yield just over 3 cups

3 Cups Sliced Rhubarb
1 lb Strawberries top removed and quartered
1/4 Cup Water
1 teaspoon Lemon Zest*
1 teaspoon Fresh Lemon Juice*
1/4 Cup local Honey**

1. Place the rhubarb, strawberries and water in the pressure cooker, replace lid and set the vent to sealing. Press manual and adjust to 2 minutes. Allow the pressure to naturally release for ten minutes.

2. Release any remaining pressure by turning the knob to venting. Open the lid tilting it away from you. Add the lemon zest, juice and honey. Press the saute function and allow the mixture to simmer and reduce until the compote is thickened to your preference.

* I also really love using an orange in place of the lemon.
**Use maple syrup or coconut nectar for a vegan version.

Kitchen Musings Today original recipe

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6 comments

    • Lindsay says:

      I keep it up to five days in a covered container in my refrigerator. It also freezes really great if you will not use it that quickly.

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