Posted by: lornasass | June 15, 2011
PRESSURE COOKER GINGERED RHUBARB COMPOTE
Rhubarb and Strawberry Compote
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 1/2
Rhubarb-Strawberry Compote makes a nice gift too!
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.
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I have some fresh rhubarb from our CSA and have been meaning to make a compote, and now I have a great recipe. Thanks. I love pressure cooking and wish I could find more vegan pressure cooking main dishes. This is a great blog.
By: Stephanie Cera on June 16, 2011
at 7:27 AM
TX for your kind words. You’ll find lots of vegan recipes in my GREAT VEGETARIAN COOKING UNDER PRESSURE. It’s actually vegan but no one knew what the word meant when it was first published!
By: lornasass on June 16, 2011
at 7:58 AM
It’s excellent to see a blog filled with good pressure cooking info. Rhubarb-Strawberry Compote is a recipe I am definitely going to try! I have recently discovered how excellent and useful a pressure cooker and a Pressure Canner really are. I save time, energy, and money – what else could a mom ask for? Keep the good recipes coming!
By: Pressue Canner on July 10, 2011
at 1:31 PM
It’s excellent to see a blog filled with good pressure cooking info. Rhubarb-Strawberry Compote is a recipe I am definitely going to try! I have recently discovered how excellent and use
By: walidsamir on August 26, 2011
at 7:38 PM