Strawberry Rhubarb Crumble
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.
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Ingredients
FOR THE FILLING
  • 3cups fresh strawberries(or frozen if out of season) sliced
  • 2cups rhubarbsliced
  • 1 1/2cups sugar
  • 1/2cup flour
  • 1/2cup Water
FOR THE CRUMBLE
  • 1cup buttersoftened
  • 2cups flour
  • 1cup brown sugar
  • 1tsp salt
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.