Wash rhubarb and strawberries. Cut rhubarb into ½" inch pieces; add to Instant Pot liner. Stem, core and sliced strawberries; set aside.
Instant Pot Instructions:
Add ¼ cup water to the rhubarb pieces in the Instant Pot Liner.
Place liner in the pot, lock lid, set to sealing. Hit [Manual], adjust time to 4 minutes. When the pot beeps do a quick pressure release.
Carefully remove lid after the pressure is totally released. Add the sliced strawberries, replace lid leaving the pot on the warming cycle for 10-15 minutes for the berries to soften.
Once the berries have softened add the THM Gentle Sweet, stir. You can either blend in the liner with a stick blender or cool and pour into a blender container. Blend until smooth.
Store in glass jars in the refrigerator or freeze in freezer safe containers.
Stove Top Instructions:
Prep all fruit as above. Place water and rhubarb in a medium sauce pan, cover and bring to a quick boil. Turn heat down to a simmer; simmer 20 minutes or until the rhubarb is very tender.
Add the strawberries, cover and simmer on a very low heat for 5 minutes. Turn heat off and let the fruit set 5-10 minutes. Check for tenderness. Once the fruits are tender add your sweetener and blend.