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Instant Pot Rhubarb apple Compote Tarts
Course
Dessert
Cuisine
American
Keyword
crust tart shells, rhubarb, Rhubarb apple Compote Tarts, whipped cream
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Calories
213
kcal
Author
Corrie
Ingredients
1
lb
rhubarb
cut into half inch chunks
1
apple
peeled and cored
¼
cup
ginger
chopped and crystallized
12-14
readymade crust tart shells
½
cup
water
sugar
to taste
• Whipped cream for topping
Instructions
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
Nutrition
Calories:
213
kcal