Instant Pot Rhubarb apple Compote Tarts
- 1 lb rhubarb cut into half inch chunks
- 1 apple peeled and cored
- 1/4 cup ginger chopped and crystallized
- 12-14 readymade crust tart shells
- 1/2 cup water
- sugar to taste
- • Whipped cream for topping
Put all the contents in an instant pot except tart shells.
Secure the pot with lid and cook on manual “high” pressure for 1 minute.
Release the pressure naturally
Remove the lid and let it cool down, then add sugar according to desire.
Put spoonful of the mixture in readymade shells and serve with whipped cream topping.
Serve with coconut yogurt and oatmeal
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