Strawberry Rhubarb Crumble


  • 3 cups fresh strawberries
  • 2 cups rhubarb
  • 1 1/2 cups sugar
  • 1/2 cup flour
  • 1/2 cup Water
  • 1 cup butter
  • 2 cups flour
  • 1 cup brown sugar
  • 1 tsp salt
  • 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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