Strawberry Rhubarb Crumble

By: Cooking Under Pressure Cookbook by Matt Pelton

Strawberry Rhubarb Crumble
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 servings, brown sugar, butter, contributed, cook 25 min, dessert, flour, fresh strawberries, medium, modern, prep 15 min, pressure cook, rhubarb, salt, sauté, sugar, water

prep icon Prep Time
15 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 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
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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