Ingredients
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5 sticks of Rhubarb
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4 cups (400 g) Raspberries
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⅛ teaspoon Stevia Powder
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To Serve
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Greek Yogurt
Directions
Steps
|
1
Done
|
Put 200 ml/¾ cup water into the base of the multi-cooker and add the trivet. Place the fruit in a 1-litre/35-oz heatproof glass bowl and sprinkle over the stevia. Cover the bowl with foil and place on top of the trivet. |
|
2
Done
|
Secure the lid in place and set to Manual or High Pressure for 20 minutes. At the end of cooking, use the QPR method |
|
3
Done
|
Remove the foil and once the compote has cooled a little, place it in the bowl of a food processor and process to a slightly chunky compote texture. Serve over Greek yogurt. |
