Bernice’s Rhubarb & Strawberry Compote – Traditional & Instant Pot Recipe

Bernice’s Rhubarb & Strawberry Compote is so easy… 3 ingredients and you have the perfect side dish or a magnificent dessert.



1 lb rhubarb – cut into chunks

1 pint sliced strawberries (you can also use frozen)

1/2 cup of sugar

3 tbs water


In a sauce pan, bring the sugar, water, and rhubarb to a boil (low heat) then cover and simmer until soft.

Stir in the strawberries.

Chill and serve.


  1. Place the rhubarb, strawberries, water, and sugar into the Instant Pot and stir.
  2. Make sure to coat the fruit evenly with sugar and let the mixture sit for about 10-15 minutes.
  3. Place the lid and make sure it is locked and valve is in the sealed position.
  4. Select the Manual or Pressure Cook for 5 minutes
  5. When done, do a natural release about 10-15 minutes
  6. Remove compote from inner pot and place in a bowl(s) and chill
  7. Serve and enjoy!

Love, Bernice. xo


For Weight Watchers, substitute Stevia for sugar and you have a zero point recipe!