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Strawberry Rhubarb Crisp taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Strawberry Rhubarb Crisp in Your Pressure Cooker

Enjoy a sweet and tart dessert made easy with a pressure cooker.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 300 kcal

Equipment

  • 1 Large bowl
  • 1 Baking dish greased
  • 1 Oven preheated to 350°F

Ingredients
  

Ingredients

  • 1 pound rhubarb stalks trimmed and sliced about half-an-inch thick
  • 0.5 pound strawberries hulled and quartered
  • 0.5 cup granulated sugar for sweet balance
  • 1.5 tablespoons cornstarch to thicken fruit juices
  • 1 teaspoon vanilla extract for warmth and depth
  • 0.75 cup all-purpose flour leveled
  • 0.5 cup packed light brown sugar plus 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter cut into small cubes
  • 0.75 cup old fashioned rolled oats for hearty crunch
  • 0.5 cup chopped pecans for nutty goodness
  • whipped cream or vanilla ice cream lightly sweetened, optional

Instructions
 

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • In a large bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Mix well.
  • In another bowl, mix flour, brown sugar, extra granulated sugar, and salt for the crumb topping.
  • Add cold butter cubes to flour mix and mash until it looks like coarse crumbs.
  • Spread fruit mix in a greased baking dish and top with crumb mixture.
  • Bake for 30 minutes until topping is crispy golden and fruit is bubbly.
  • Let cool slightly before serving.

Notes

Serve with whipped cream or vanilla ice cream, if desired.