Strawberry Rhubarb Crumble
30-60 min, 4 servings, brown sugar, butter, contributed, cook 25 min, Cooking Under Pressure Cookbook by Matt Pelton, dessert, flour, fresh strawberries, medium, modern, prep 15 min, pressure cook, rhubarb, salt, sauté, sugar, water
Ingreadient
- 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
Direction
- 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.
