Bernices Rhubarb Strawberry Compote Traditional Instant Pot Food

STRAWBERRY COMPOTE

Steps:

• Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
• Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

STRAWBERRY-RHUBARB COMPOTE

Steps:

• Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
• Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

PRESSURE COOKER GARLICKY BEANS WITH BROCCOLI RABE

Steps:

• In the pressure cooker, combine the beans, 7 cups of water, the 4 smashed garlic cloves, 2 tablespoons of the oil, and 2 teaspoons of the salt. Tie the rosemary, bay leaf, and carrot together with kitchen twine, and then drop the bundle into the pressure cooker. Cover, and cook on high pressure for 25 minutes. Allow the pressure to release naturally. If the beans aren't done, cook on high pressure for another 5 minutes, then manually release the pressure.
• While the beans are cooking, heat 1/2 cup oil in a large skillet over medium-low heat. Stir in the sliced garlic and a pinch of salt, and sauté until the garlic is just starting to turn golden, 2 to 3 minutes. Transfer the garlic oil to a small bowl and reserve for the garnish.
• Return the skillet to the stove, raise the heat to medium-high, and add the remaining 2 tablespoons oil. Stir in the onion and cook until golden, about 5 minutes. Raise the heat to high and stir in the broccoli rabe, remaining 1/2 teaspoon salt, and the red pepper flakes, tossing to coat with the oil. Add 1/2 cup of water to the skillet, and cook until the water has been absorbed and the broccoli rabe is softened and browned, about 10 minutes (drizzle in more oil as necessary to prevent sticking).
• To serve, remove the herb bundle from the bean pot and then drain the beans, reserving the liquid if you like (use it like stock). Place the beans in a shallow bowl or on a platter. Drizzle the beans with the garlic oil, and top with the broccoli rabe.

RHUBARB-STRAWBERRY COMPOTE

Steps:

• Combine rhubarb, sugar, and vanilla sugar in a pot and marinate for 30 minutes. Stir in apple juice and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
• Stir cornstarch with a little bit of water and stir into the rhubarb. Bring to a boil and remove from heat. Cool completely. Stir in strawberries before serving.

BERNICE'S RHUBARB & STRAWBERRY COMPOTE - TRADITIONAL & INSTANT POT RECIPE

Steps:

• Place the rhubarb, strawberries, water, and sugar into the Instant Pot and stir.
• Make sure to coat the fruit evenly with sugar and let the mixture sit for about 10-15 minutes.
• Place the lid and make sure it is locked and valve is in the sealed position.
• Select the Manual or Pressure Cook for 5 minutes
• When done, do a natural release about 10-15 minutes
• Remove compote from inner pot and place in a bowl(s) and chill
• Serve and enjoy!

STRAWBERRY RHUBARB CRISP IN INSTANT POT

Steps:

• In large bowl, mix together sugar, flour, cinnamon, nutmeg.
• Fold in rhubarb, strawberries, and orange peel.
• Let mixture sit while you prepare the streusel topping.
• Place the rest of the ingredients into a bowl and use a pastry cutter to cut in the cold butter.
• Spoon the fruit mixture into the ramekins.
• Sprinkle streusel topping over the top.
• Put 1 cup water and the trivet into your Instant Pot.
• Cook on high pressure for 8 minutes. Let release on natural release for 8 minutes. Then do a quick release and if you'd like a little browning on the top, put the ramekins under the broiler for a few minutes before serving.
• Alternately, bake on 375 for 30 minutes in ramekins or 45 minutes if in a pan.

STRAWBERRY RHUBARB COMPOTE

Steps:

• In large saucepan, bring sugar, orange rind and orange juice to a simmer.
• Add rhubarb; simmer gently until tender, about 15 minutes.
• Stir in strawberries.