Rhubarb Compote

CrispLid

Rhubarb Compote

This is scrumptious on ice cream, plain yogurt or with a custard sauce on it. It's also a nice change as a topping for... you guessed it... cheesecake.

Ingredients:

1/2 cup water
1 cup sugar
pinch of salt
6 cups rhubarb, 1-inch pieces
1/2 tsp cinnamon (optional)

Directions:

Feel free to replace 1 or 2 cups of rhubarb with strawberries or other fruit.

Press Saute and add the water, sugar and salt. Stir to dissolve and when it comes to a boil, add the rhubarb and cinnamon. Hit Cancel and close the lid.

Make sure the valve is set to Sealing and push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons to get to 2 minutes. When it beeps that it's done, just leave it for 15 minutes natural release.

Flip the valve from Sealing to Venting for a quick release and when the pin drops, remove the lid. If you want the sauce a little thicker, hit Saute again and cook, stirring constantly until it is the consistency you like.

Instant Pot