Instant Pot Rhubarb-Strawberry Compote with Fresh Mint
 
Prep time
Cook time
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This recipe is 100% compliant with the strict elimination phase of the Paleo Autoimmune Protocol. Will keep in the refrigerator up to 7 days.
Author:
Recipe type: Dessert
Cuisine: Paleo Autoimmune Protocol
Serves: 4 cups
Ingredients
  • 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
Instructions
  1. Peel rhubarb stalks with a pairing knife, as you would celery, then chop into ½ inch pieces.
  2. Add chopped rhubarb and water to your Instant Pot. Close the lid, push manual, and set the timer to 10 minutes.
  3. Stem and quarter strawberries. Set aside and keep at room temperature.
  4. When the timer dings, allow the pressure in the Instant Pot to release naturally before opening the lid.
  5. Add strawberries and honey. Stir.
  6. Close the lid and let strawberries simmer in hot rhubarb until soft, about 20 minutes.
  7. Serve hot or cold with a garnish of fresh mint. Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/instant-pot-rhubarb-strawberry-compote-with-fresh-mint/