Strawberry Rhubarb Crisp In Instant Pot Recipes

BERNICE'S RHUBARB & STRAWBERRY COMPOTE - TRADITIONAL & INSTANT POT RECIPE

Steps:

• Place the rhubarb, strawberries, water, and sugar into the Instant Pot and stir.
• Make sure to coat the fruit evenly with sugar and let the mixture sit for about 10-15 minutes.
• Place the lid and make sure it is locked and valve is in the sealed position.
• Select the Manual or Pressure Cook for 5 minutes
• When done, do a natural release about 10-15 minutes
• Remove compote from inner pot and place in a bowl(s) and chill
• Serve and enjoy!

STRAWBERRY RHUBARB CRISP IN INSTANT POT

Steps:

• In large bowl, mix together sugar, flour, cinnamon, nutmeg.
• Fold in rhubarb, strawberries, and orange peel.
• Let mixture sit while you prepare the streusel topping.
• Place the rest of the ingredients into a bowl and use a pastry cutter to cut in the cold butter.
• Spoon the fruit mixture into the ramekins.
• Sprinkle streusel topping over the top.
• Put 1 cup water and the trivet into your Instant Pot.
• Cook on high pressure for 8 minutes. Let release on natural release for 8 minutes. Then do a quick release and if you'd like a little browning on the top, put the ramekins under the broiler for a few minutes before serving.
• Alternately, bake on 375 for 30 minutes in ramekins or 45 minutes if in a pan.

STRAWBERRY-RHUBARB CRISP

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine strawberries, rhubarb, raw sugar, cornstarch, and salt. Transfer to an 8-inch baking dish.
• In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir until combined and slightly clumpy. Sprinkle over fruit.
• Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Garnish with basil.

ROYAL RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
• Stir strawberries into the rhubarb mixture; spread into a casserole dish.
• Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
• Bake in preheated oven until set, about 45 minutes.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
• Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.