Strawberry-Rhubarb Sauce

Spoon this sweet-tart sauce over angel food cake, ice cream, and waffles.

PREP TIME: 1 hour 10 minutes

FUNCTION: Slow Cook (More)

CLOSED POT TIME: 1 hour 30 minutes

TOTAL TIME: 1 hour 40 minutes

MAKES: 2¾ cups

• 8 ounces (2 cups) ½- to ¾-inch diced frozen or fresh rhubarb
• 1 pound whole strawberries, stems removed, halved
• ¼ cup sugar
• ¼ teaspoon almond extract
• 1 teaspoon fresh lemon juice

PREP

Place rhubarb, strawberries, and sugar in the Instant Pot®. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 1½ hours.

SERVE

When cooking is complete, mash berries and rhubarb with a fork or potato masher. Stir in almond extract and lemon juice; cool. Cover and chill before serving.