Rhubarb Crisp

The pressure builds and you start counting down minutes until you eat. It9s a dang tease how just a few minutes with your pressure cooker turns that rhubarb into tender pull perfection. You feel the steam rising and the float valve pop up, signaling you9re close to something sweet and juicy.

That sealing ring keeps all the broth depth trapped inside, cooking the rhubarb just right without losing any of those zingy juices. You sense the aroma growing stronger as the minutes tick by. It9s kinda like waiting for a show, but this one ends with a warm fruit crisp you can dig right into.

Once you hit the countdown, your mind9s spinning on how you gonna eat this crisp. The berries softened but still got that little bite, the topping slightly crunchy but with buttery hints in every forkful. Yup, the pressure cooker method makes waiting worth every dang second.

The Real Reasons You Will Love This Method

• You save a ton of time compared to oven-only baking. Explore more about quick cooking in our Chicken Philly Cheesesteak recipe that also uses pressure cooking.
• The rhubarb cooks evenly and stays juicy without getting mushy.
• The sealing ring traps all those tart juices so your crisp is bursting with flavor.
• You avoid heating up your whole kitchen, which is great for those hot days.
• The pressure build is fast and the float valve pops up to tell you when it's ready, making it easy to check.

The Complete Shopping Rundown

You gotta get 6 tablespoons of cold butter first, cut into small bits. Butter9s a key player, adding richness to that crisp topping. Grab about 2 and a half to 3 pounds of rhubarb too. Make sure it9s trimmed, with the tough strings peeled off, and cut rhubarb into 1 and a half inch pieces. You need about 5 to 6 cups for a nice batch.

Next up, get some sugar. You9ll need a quarter cup of white sugar for the filling9s tart balance. Then grab 1 tablespoon of either orange or lemon juice 6 whatever you prefer can switch up the zing. Don9t forget to snag a teaspoon of that same orange or lemon zest for extra aroma.

For the topping, brown sugar is your best bet. Grab three quarters cup. Also, you9ll want half a cup of all-purpose flour and a half teaspoon of cinnamon to add a bit of warm spice. Round that out with a pinch of salt, half a cup of rolled oats, and half a cup of pecans for crunch!

Your Complete Cooking Timeline

Step 1: Grease your 9 by 13 inch baking dish with some butter. This helps your crisp not stick and makes cleanup easier.

Step 2: In a bowl, toss together rhubarb, white sugar, and that splash of orange or lemon juice plus zest. Get it mixed up real good so every piece is covered.

Step 3: Pour the rhubarb mix into your greased baking dish, spreading out evenly so it cooks smooth.

Step 4: In another bowl, mix up brown sugar, flour, cinnamon, salt, and oats. Then chuck in those cold butter pieces. Use a pastry cutter or your fingers to work it until it looks like coarse crumbs 6 kinda pebbly but buttery.

Step 5: Scatter this oat mixture evenly over the rhubarb filling. This topping is gonna get all crunchy and brown.

Step 6: Now pop that whole thing into your pressure cooker pot. You gotta add some water under the trivet to create that broth depth, usually about a cup. Set it on top of the trivet carefully so it doesn9t touch the water.

Step 7: Lock the lid, check the sealing ring is on, and set to cook on high pressure for 6 minutes. Wait for the pressure build and that float valve to rise. When it9s done, do a quick release to stop the cooking. Wait a few minutes for it to cool before you dig in.

Smart Shortcuts for Busy Days

Shortcut 1: Use pre-cut rhubarb if your store9s got it. It saves you trimming and string removal.

Shortcut 2: Skip zesting and just squeeze in extra lemon or orange juice. You still get that citrus brightness without the fuss.

Shortcut 3: Swap pecans for any nuts you have on hand like walnuts or almonds. They add great crunch and flavor without changing steps.

What It Tastes Like Fresh From the Pot

When you first scoop that rhubarb crisp, you notice the tender fruit giving just a little when you dig your spoon in. It9s soft but not mushy, retaining a little zing that warms the mouth.

The topping crunch hits next 6 buttery bits mixed with cinnamon and oats create a nice contrast to the smooth rhubarb underneath. Each bite feels like a cozy hug on a plate.

You sense the depth from the orange (or lemon) juice and zest playing around with the sweet brown sugar. It9s a dang fine balance between tart and sweet, fresh and familiar.

Overall, it just feels right. The crisp right outta a pressure cooker kinda sneaks up on you with flavor and texture that leaves you sittin9 back wanting more.

Smart Storage That Actually Works

First, if you got leftovers, cool that crisp to room temp before covering it tightly with foil or plastic wrap. This prevents extra moisture from making the topping soggy.

Next, you can refrigerate for up to 4 days. When you reheat, I like to do it in a toaster oven or oven to keep that topping crunchy.

For longer storage, you can freeze the crisp in a freezer-safe container. Let it thaw overnight in the fridge, then warm it slowly to bring back that tender pull and crisp topping texture.

Everything Else You Wondered About

• Can I cook this whole crisp directly in the pressure cooker without the baking dish? It9s better to use a baking dish so you get that crunchy topping. The cooker alone steams stuff too much otherwise.
• How important is the sealing ring? Super important! It keeps pressure in and traps all those flavors and steam so your rhubarb cooks perfectly.
• Do I have to add water to the cooker? Yep, you need water under the trivet for broth depth and to create enough steam for pressure build.
• Can I use frozen rhubarb? You sure can, just reduce pressure cooking time by a minute or two since frozen releases more moisture.
• What9s the float valve for? The float valve shows when pressure has built inside. It9s your signal to start timing your recipe.
• Can I swap pecans for another nut? Absolutely! Walnuts, almonds, or even hazelnuts work great and change up the crisp a bit.