Remember the days when making a fruit compote required you to stir and simmer for what seemed like an eternity? Well, we don’t have to go down memory lane! But it seems like there is a life before Instant Pot and after Instant Pot, right? This amazing pressure cooking gadget simplifies our lives beyond measure!
This strawberry rhubarb compote is so easy to make and so full of flavor. It’s sweet and tart and fresh all at the same time, not to mention versatile. You have to try it!
As an everyday sauce, you could pour this strawberry rhubarb compote over vegan ice cream or homemade one-ingredient banana soft serve, swirl it into some dairy-free yogurt with some nuts sprinkled on top, pour it over Sunday morning breakfast waffles, or pair it with with a soft chocolate brownie.
Rhubarb is kind of an unknown celery look-alike vegetable. The long stems can be cooked with sugar and used in many different desserts, but the leaves have a high content of oxalic acid which makes them inedible. So skip the leaves!
With an intense reddish pink color, rhubarb brightens up countless summer recipe preparations. I first discovered it while living in Germany and eating Rhubarb Pie (made by my mother-in-law). I loved its tartness and texture!
It’s in season from spring to late summer but the beauty of compote and jam is that the sugar content can preserve it for long periods of time. Of course, you can also freeze the stems and use it when rhubarb is out of season and no longer available in stores.
What’s more? Rhubarb is also packed with nutrients like vitamin C and vitamin K!
Absolutely not, but it’s way faster when you do!
There are endless preparations you can make in a pressure cooker in 30 mins or less, and the best part is, you don’t have to start preparing your meal hours in advance like you would with a slow cooker.
No doubt this is one of the things Coco Morante had in mind when venturing into the Instant Pot world. Coco is a recipe developer who fell in love with the amazing possibilities it had to offer and launched a blog and a series of pressure cooker cookbooks, with her latest being entirely vegan! So, of course, we had to share with you a recipe from her latest book The Essential Vegan Instant Pot Cookbook since she is an Instant Pot eminence.
We have a recipe for Instant Pot Lentil & Vegetable Soup that you should definitely try out. It’s super easy to make and really delicious, especially on a cold night. But my favorite way to use a pressure cooker is simply to fast-cook staples ingredients, like rice, beans, lentils, potatoes, artichokes, and beyond. If you used to cook these foods using a pot on the stove, you’ll be amazed at how quickly they cook up in a pressure cooker.
Our round-up of awesome vegan Instant Pot recipes from fellow vegan blogs also contains a slew of deliciousness you’ve gotta try.
Strawberry rhubarb compote recipe reprinted with permission from The Essential Vegan Instant Pot Cookbook by Coco Morante, Copyright © 2019. Published by Ten Speed Press, a division of Random Penguin House LLC. Photographs copyright © 2019 by Colin Price. Please note that this article contains Amazon affiliate links, and shopping through these links supports World of Vegan.