(Total Time: 23 MIN| Serves: 24)
Ingredients:
2 cups sliced rhubarb
½ cup fresh blueberries
½ cup Swerve
2 tbsp..fresh lemon juice
1¼ cups fresh raspberries
1¼ cups hulled and chopped fresh strawberries
1 tbsp. arrowroot starch
1 tbsp. filtered water
Directions:
In the bottom of Instant Pot, place, place rhubarb, blueberries, Swerve and lemon juice and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 3 minutes.
Select the “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
Meanwhile in a small bowl, dissolve arrowroot starch in water.
Remove the lid and select “Sauté”.
Add arrowroot starch mixture and stir to combine.
Cook for about 4-5 minutes, stirring continuously.
Stir in remaining raspberries and select the “Cancel”.
Keep aside to cool slightly
Serve warm.
Per Serving (Calories 11|Total Fat 0.1g| Net Carbs 1.08g| Protein 0.3g| Fiber 0.8g)
