Best 4 Pressure Cooker Rhubarb Compote With Yogurt Recipes

RHUBARB COMPOTE WITH YOGURT & ALMONDS

Steps:

• In a small saucepan, combine rhubarb, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Transfer to a bowl; cool slightly. Refrigerate until cold., In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes. Top with compote; sprinkle with almonds.

YOGURT IN THE PRESSURE COOKER

Steps:

• Place 1 cup of water in the Instant Pot. Place wire grate in pot.
• Set 4 pint-sized jars of milk in pot, uncovered.
• Push the steam button and decrease the time from the factory set 10 minutes to 1 minute by pressing the - (minus) button.
• Let run through this cycle. It will take about 15 minutes. As soon as it beeps, unplug it or it will keep warming the milk. Allow to cool about 15 minutes or until the lid will open. Don't vent it or your milk will boil over.
• Open the lid and allow to cool to a pleasant "bathtub" temperature. Skim off any film that might have developed.
• Add about a teaspoon of starter per jar. Use plain if you can, but I've been able to get away with using vanilla. After this initial run, you can use your plain yogurt you just made as a starter for the next batch.
• Replace the jars in the Instant Pot (keep the cup of water in the bottom from before).
• Press the "Yogurt" button. Allow to run for 8 hours. Cap the yogurt and place in the refrigerator. Keeps for several weeks.
• If your yogurt is too runny, add a heaping teaspoon of powdered milk to your warm milk at the same time you add your starter.

RHUBARB COMPOTE

Steps:

• Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.
• Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.
• Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.
• Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.

RHUBARB COMPOTE

Steps:

• In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
• Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.