Pamper your taste buds with this tasty and refreshing rhubarb-strawberry compote! This recipe is very easy to prepare and with an Instant Pot
Paleo – AIP
Rhubarb-Strawberry Compote
Instant Pot Recipe
Every spring, one of the first things to grow back in my garden is the rhubarb. As the bitter cold leaves Colorado and is replaced with the gentleness that is springtime air, that rhubarb starts growing fast! I used to wait before harvesting it, thinking that bigger and taller stalks would be better. I was wrong. In fact, the more you wait, the harder and more porous the stalks become. It is so much better to harvest your rhubarb early, when it is still tender and juicy!
I also happened to buy an Instant Pot
Start by peeling the rhubarb stalks with a pairing knife, then chop into 1/2 inch pieces. I haven’t found any use yet for rhubarb peels! If you know how to reuse these, let me know in the comments.
Then continue with the strawberries. They need to be stemmed and quartered.
Keep them at room temperature while the rhubarb is cooking in the Instant Pot. You will need to add them to the pot at the very end of the recipe.
For more AIP Instant Pot recipes, check out The Paleo AIP Instant Pot Cookbook!
- 2 pounds rhubarb (about 8 stalks)
- ⅓ cup water
- 1 pound strawberries, kept at room temperature
- 3 tablespoons honey
(or other sweetener of choice)
- Fresh mint, minced, for garnish
- Peel rhubarb stalks with a pairing knife, as you would celery, then chop into ½ inch pieces.
- Add chopped rhubarb and water to your Instant Pot
- Stem and quarter strawberries. Set aside and keep at room temperature.
- When the timer dings, allow the pressure in the Instant Pot
- Add strawberries and honey. Stir.
- Close the lid and let strawberries simmer in hot rhubarb until soft, about 20 minutes.
- Serve hot or cold with a garnish of fresh mint. Bon appétit!
The recipe for this Instant Pot Rhubarb Strawberry Compote has been shared on: Paleo AIP Recipe Roundtable
what does peeling the rhubarb do? I never peel it when I cook with it and don’t notice tougher bits in my compote.
Hello Jane,
I have always peeled my rhubarb! I never thought I could leave the skin on 🙂 Will definitely try it! Thanks for the advice.
I had the same thought! Peeling rhubarb – to me – seems like peeling grapes.
I love pairing strawberry and rhubarb. I don’t peel it either, adds more color to whatever you’re preparing. Nice photos, Sophie!
I have never peeled rhubarb!
I’ve never peeled mine either, but if you still do, here’s a thought:
http://www.gracegardenandhomestead.com/making-rhubarb-candy/
Thanks for the recipe. Looking forward to trying it!
Compote is sort of like a lazy jam. Just cook the rhubarb and strawberries with some sugar just until they break down, making a soft, spoonable spread. It s fabulous over ice cream, pound cake, or even with some fresh strawberries and whipped cream.
For those of us with regular pressure cookers, can you translate the phrase “push manual, and set the timer to 10 minutes” to the amount of time cooked at pressure and whether it’s high or low pressure? Does the 10 minute timer begin only after it’s brought up to pressure or does it include the time needed to heat up?
Thanks,
Hello Carolyn,
I am not familiar with regular pressure cookers but this blog post might be helpful. When I say set the cooking time at 10 minutes, that’s the cooking time once the high pressure has been reached inside the pot. So this does not include the time to heat up. I hope this helps 🙂
My Instant Pot starts timer after it is brought to pressure. We just recently purchased it and in the ‘experimental mode’ so far. We believe that it cooks faster than our Presto or Kuhn Rikon. It may take some test runs, but I would suggest going with the 10 and if undercooked, we like it better having some extra texture anyway. Good Luck!
Is it necessary to add a sweetner? How about adding a sweeter fruit, like apples? I love honey, but I have to limit my carb/sugar intake.
Hello there!
No, sweetener is optional, but it will be quite sour I’m afraid. I already added fruit in this recipe with the strawberries. Maybe some apple sauce? Good luck!
Can you use frozen rhubarb or frozen strawberries to start?
Yes, absolutely, but I would let them thaw first! Good luck 🙂
Could you can the compote? Or freeze it?
I have never canned a compote, but this will freeze well for sure!
I’ve never peeled rhubarb. I put up 40+ pounds of rhubarb chopped in the freezer or in jams every ear… of I had to peel it all I think I’d die! It’s enough just to chop it all!!
LOL!
A few thoughts in response. First, I wouldn’t peel the rhubarb. It does just fine with skin on and we like the texture added.
2nd, yes it can be canned or frozen (although served warm over vanilla ice cream is a treasure!)
3rd, rhubarb by itself is very sour. Sweetening without sugar or honey can be accomplished with ripe pears. Very tasty. I’m experimenting growing stevia leaves. Haven’t tried those yet.
I purchased rhubarb, strawberries and 3 kinds of mint varieties today. I’m following the AIP protocol and first want to state how much I love your recipes and post.
I want to freeze some of this with mint. Wondering if should cook with some mint chopped up while cooking or if would not be wise. I have regular mint, lemon mint, and orange mint. Any thoughts on mint added to recipe and jars for freezing?
I think that cooking with the mint, then freezing would be just fine! What a great idea 🙂