Strawberry Rhubarb Crumble
By :Cooking Under Pressure Cookbook by Matt Pelton
Strawberry rhubarb is one of my favorite flavor combinations for dessert. It won’t get as crispy as doing it in the oven, but it cooks a whole lot faster.
Votes: 4
Rating: 2.5
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Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Rhubarb, Strawberry
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
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Rhubarb, Strawberry
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
Votes: 4
Rating: 2.5
Rate this recipe!
Print Recipe
Instructions
  1. Mix the strawberries, rhubarb, sugar, and flour together in a bowl. Stir until all the flour is incorporated. Let it stand.
  2. In a separate bowl, mix the crumble ingredients together until well incorporated.
  3. 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.
  4. 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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