Strawberry-Rhubarb Compote

By: Coco Morante

Strawberry-Rhubarb Compote
There are classic pairings, and then there are perfect ones like strawberries and rhubarb. They’re in season at the same time, and the sweetness of the berries combines with the tart, tangy rhubarb to make a well-balanced compote. Left to my own devices, I’d happily eat a bowl on its own, but for company I serve it over vanilla coconut ice cream.
cuisine icon Cuisine
European
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4 cups, Coco Morante, contributed, cook 25 min, dessert, easy, european, ground cardamom, prep 0 min, pressure cook, rhubarb, strawberries, turbinado, vegan

prep icon Prep Time
0 min
cook icon Cook Time
25 min

serving icon Servings
4 Cups
Ingredients
  • 1 lbs rhubarb
  • 1 lbs strawberries
  • 1/2 cup turbinado
  • 1/2 tsp ground cardamom
Instructions
  • Combine the rhubarb, strawberries, sugar, and cardamom in the Instant Pot and stir well, making sure to coat the rhubarb and strawberries evenly with the sugar. Let the mixture sit for 15 minutes, until the fruit releases its moisture. This is all of the liquid you will need for the recipe. Give the mixture another good stir.
  • Secure the lid and set the Pressure Release to Sealing. Select the Manual or Pressure Cook setting and set the cooking time for 5 minutes at Low pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  • Let the pressure release naturally (this will take about 15 minutes). When the pressure has fully released, open the pot and stir the compote to break down the rhubarb.
  • Transfer the compote to a heatproof container, where it will continue to thicken as it cools. Serve the compote warm or chilled. It will keep in the refrigerator for up to 1 week.
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