Clean and slice strawberries and put in inner pot. Clean the rhubarb and cut into 1 inch pieces, place in inner pot. Sprinkle with sugar and let the mixture sit 20 minutes.
Add lemon juice and 1 teaspoon of water. Lock on the lid and set the valve to seal. Select manual and set to 2 minutes.
When the cooking cycle is finished, let the pot do a 15 minute Natural Pressure Release. Then use a Quick Release. (see QR vs NPR explanation on this link) When the pin drops, remove the lid.
Combine the cornstarch and water to make a slurry. Select saute on your IP and adjust to "More" setting. (You can go to the "More" setting by pressing the saute two times) Put the slurry into the fruit mixture and bring to a boil. Stir until slightly thickened, about 2 minutes. Turn the pot "Off". Remove the inner pot using mitts and allow the compote to cool slightly.
I like to pour from the pot to a measuring cup, then pour into mason jars. Allow to cool to room temperature, then refrigerate. It will thicken in the refrigerator.
This delicious compote can be served over New York Cheesecake, Vanilla Ice Cream, waffles, pancakes or IP Yogurt.
Wee Bear and I are still on holiday, so far visiting Stockholm and some friends. Now, currently in St. Petersburg, Russia. We are ported here three days. We hired private transport to see all the sights we wanted to see in two days and now on the third day we are relaxing. Pictured below is part of Peter the Greats Palace.
I am missing my instant pot, however, my daughter-in-law, Amy is using hers and will share her success with me and pictures. I have a few more recipes and blogs I have written and will be posting in the next two weeks while we are on our holiday.
Made a double batch, we love it!