Instant Pot Strawberry-Rhubarb Compote

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recipe by Coco Morante

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

There are classic pairings, and then there are perfect ones like strawberries and rhubarb. They’re in season at the same time, and the sweetness of the berries combines with the tart, tangy rhubarb to make a well-balanced compote. Left to my own devices, I’d happily eat a bowl on its own, but for company I serve it over vanilla coconut ice cream.

Inspired by:

recipe updated May 19, 2020


  • Rhubarb icon
    4½ cups
  • Strawberries icon
    2½ cups
  • Turbinado sugar icon
    Turbinado sugar
    about ½ cup (108g)
  • Ground cardamom icon
    Ground cardamom
    about ½ tsp (1g)


  • kCook icon Instant Pot
  • kCook icon Heatproof bowl
  • kCook icon Inner pot

Step preview

  1. Add rhubarb, strawberries, turbinado sugar and ground cardamom to the inner pot
  2. Stir well until coated
  3. Let rest - 15 min
  4. Stir together
  5. Close and lock the lid and turn the steam release handle to Sealing
  6. Pressure cook - Manual, Low, 5 min
  7. Natural release
  8. Stir to break down the rhubarb
  9. Transfer compote to heatproof bowl
  10. Serve warm or chilled
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