Instructions

• Grease your 9 by 13 inch baking dish with some butter. This helps your crisp not stick and makes cleanup easier.
• 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.
• Pour the rhubarb mix into your greased baking dish, spreading out evenly so it cooks smooth.
• 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 – kinda pebbly but buttery.
• Scatter this oat mixture evenly over the rhubarb filling. This topping is gonna get all crunchy and brown.
• 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 doesn’t touch the water.
• 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 it’s done, do a quick release to stop the cooking. Wait a few minutes for it to cool before you dig in.