Unlock the gorgeous, tangy flavor of spring with this incredibly simple Instant Pot Rhubarb Berry Compote! This recipe transforms tart rhubarb and a medley of sweet berries into a vibrant, jewel-toned sauce that’s as versatile as it is delicious. Using the Instant Pot makes the process practically hands-off, creating a perfectly cooked compote in a fraction of the time. Sweetened with Swerve, it’s a fantastic low-carb and keto-friendly topping for everything from Greek yogurt and chia pudding to low-carb pancakes and ice cream. Get ready to fall in love with this sweet, tangy, and utterly irresistible fruit topping!
Ingredients
• 2 cups / 240g sliced rhubarb
• ½ cup / 75g fresh blueberries
• ½ cup / 96g Swerve or other granular sweetener
• 2 tbsp / 30ml fresh lemon juice
• 1¼ cups / 150g fresh raspberries
• 1¼ cups / 200g hulled and chopped fresh strawberries
• 1 tbsp / 8g arrowroot starch
• 1 tbsp / 15ml filtered water
Instructions
1. In the inner pot of your Instant Pot, combine the sliced rhubarb, blueberries, Swerve, and lemon juice. Stir everything together.
2. Secure the lid and set the pressure valve to the “Sealing” position. Select “Manual” or “Pressure Cook” and cook on High Pressure for 3 minutes.
3. When the timer finishes, allow the pressure to release naturally for 10 minutes, then perform a quick release to vent any remaining steam.
4. While the pressure is releasing, mix the arrowroot starch and filtered water in a small bowl until a smooth slurry forms.
5. Carefully remove the lid and select the “Sauté” function. Pour in the arrowroot slurry, stirring constantly to combine.
6. Continue cooking and stirring for 4-5 minutes, or until the compote has thickened to your desired consistency.
7. Press “Cancel” to turn off the heat. Gently fold in the fresh raspberries and chopped strawberries.
8. Let the compote cool slightly before serving warm, or transfer to a jar to cool completely.
Nutritional Information
• Serving Size: 1 (Recipe yields 24 servings)
• Calories: 11
• Total Fat: 0.1g
• Net Carbs: 1.08g
• Protein: 0.3g
• Fiber: 0.8g
Pro Tips
• For a different flavor profile, add a ½ teaspoon of vanilla extract or a ¼ teaspoon of ground ginger along with the rhubarb.
• You can use frozen fruit for this recipe. Add it directly to the pot without thawing, but increase the pressure cook time to 4 minutes.
• Store leftover compote in an airtight container in the refrigerator for up to a week. It also freezes exceptionally well for up to 3 months.
