Rhubarb And Strawberry Compote With Fresh Mint Recipes
INSTANT POT RHUBARB-STRAWBERRY COMPOTE WITH FRESH MINT
This recipe is 100% compliant with the strict elimination phase of the Paleo Autoimmune Protocol. Will keep in the refrigerator up to 7 days.
Provided by Sophie Van Tiggelen
Categories Dessert
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- 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. Close the lid, push manual, and set the timer to 10 minutes.
- Stem and quarter strawberries. Set aside and keep at room temperature.
- When the timer dings, allow the pressure in the Instant Pot to release naturally before opening the lid.
- 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!
RHUBARB AND STRAWBERRY COMPOTE WITH FRESH MINT
Provided by Bon Appétit Test Kitchen
Categories Fruit Breakfast Brunch Dessert Low Fat Quick & Easy Low Cal High Fiber Strawberry Mint Spring Low Cholesterol Rhubarb Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.
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