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Strawberry Rhubarb Crumble
| By : |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
|
Ingredients
FOR THE FILLING
- 3 cups fresh strawberries (or frozen if out of season) sliced
- 2 cups rhubarb sliced
- 1 1/2 cups sugar
- 1/2 cup flour
- 1/2 cup Water
FOR THE CRUMBLE
- 1 cup butter softened
- 2 cups flour
- 1 cup brown sugar
- 1 tsp salt
Ingredients
FOR THE FILLING
FOR THE CRUMBLE
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Instructions
- Mix the strawberries, rhubarb, sugar, and flour together in a bowl. Stir until all the flour is incorporated. Let it stand.
- In a separate bowl, mix the crumble ingredients together until well incorporated.
- Set the Instant Pot to sauté and add the water. Let it heat until boiling. Add the strawberry and rhubarb mixture on top of the water. In your hand, take a handful of the crumble, squeeze it together until packed, and crumble it with your fingers over the top of the strawberry mixture.
- Close the lid, cook on manual high pressure for 25 minutes. Quick pressure release, open the lid, and let it stand for fifteen minutes. Serve with vanilla ice cream.
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Matt Pelton grew up in central Utah, where he found his love for cooking in the outdoors. He learned to cook outdoors in a Dutch oven at the age of 8 years old and has done it ever since. Matt lived in Boston for a couple of years where he expanded his cooking abilities, learning to cook foods from all different cultures around the world. During this time, he gained an appreciation for food and culture and the ability of food to connect people. In 2012 and 2013, Matt won two world championships from The International Dutch Oven Society. He has also won many awards for his BBQ cooking within the KCBS pro division, especially in the brisket category. Matt has twice competed in the invitational World Food Championships aired on TV, where he placed 3rd and 11th, respectively. Matt has appeared on TV numerous times for cooking; most recently, he was featured on the Travel Channel’s “BBQ Crawl season 3”. Matt has also worked as a chef at Deer Valley ski resorts in Utah, often working with the other chefs there on proteins. Matt has three children, Megan, Tristan, and Braxton and resides in Salt Lake City, Utah. He has published a number of cookbooks, including Cooking Under Pressure: Delicious Dutch Oven Recipes Adapted for Your Instant Pot®, Cast Iron Gourmet, and Up in Smoke: A Complete Guide to Cooking with Smoke.
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I like this method of cooking rhurbarb and strawberries (or other fruit you might choose to mix in) but forget the topping. The topping melted into the rest of the mixture, sank to the bottom, was unattrctive and didn’t add anything to the dish.
I followed the directions but the it “burned”. The error message “burn” came on the readout. I was not able to continue cooking. I had to transfer to another pan and cook in oven.
I made this for the second time, leaving out the crumble. Highly recommend not to use the quick release method, but to either natural release or wait at least 10-15 minutes before quick release. I had alot of liquid come out and it was sticky, messy. However, I like the end product for mixing with ice cream, yogurt or over pound cake!