Strawberry Rhubarb Crumble
By :Cooking Under Pressure Cookbook by Matt Pelton
Print Recipe
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: 3
Rating: 2.67
Rate this recipe!
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: 3
Rating: 2.67
Rate this 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.
4 replies
  1. Portercat
    Portercat says:

    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.

  2. Cindywoman
    Cindywoman says:

    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.

  3. Portercat
    Portercat says:

    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!

  4. Welshs123
    Welshs123 says:

    As another reviewer posted, the recipe does not work when followed to the letter. I also experienced a ‘burn’ message and had to transfer the stuff to a casserole and finish in the oven. The good news is that the Instant Pot’s sensors are sensitive enough to catch the problem.
    I will try decreasing the flour and increasing the water to see if that makes the tecipe workable.

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