Here’s what you do:
Bring 1/2 cup water to boil in the cooker, then add 1 lb. rhubarb cut into 2-inch pieces. Toss in 1/2pint trimmed strawberries and 1/4 cup chopped, crystallized ginger (yum). Bring up to high pressure, then immediately turn off heat, move cooker to a cool burner, and allow the pressure to come down naturally.
Remove the lid and add sugar or honey to taste. When cool, transfer to jars and refrigerate for up to 10 days.Delicious with morning steel-cut oats and/or plain yogurt. Also nice as a condiment with Indian food.