Best Strawberry Rhubarb Crisp In Instant Pot Recipes
STRAWBERRY RHUBARB CRISP
Strawberry Rhubarb Crisp combines fresh sweetened strawberries and rhubarb with a delicous oatmeal topping. It's the perfect easy summer dessert recipe!
Provided by Krissy Allori
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Place strawberries and rhubarb in a large bowl. Add sugar, corn starch, vanilla and lemon juice; stir to combine. Transfer to an 8x8 or 9x9 baking dish.
- Mix oats, flour, and brown sugar together in a small bowl. Add butter and mix to combine until mixture is crumbly. Spread over fruit mixture.
- Bake in preheated oven for 1 hour, until fruit mixture is thick and the topping is golden brown.
- Serve warm with a scoop of vanilla ice cream.
Nutrition Facts : Calories 375 kcal, Carbohydrate 55 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 10 mg, Fiber 4 g, Sugar 34 g, ServingSize 1 serving
STRAWBERRY RHUBARB CRISP IN INSTANT POT
I modified a few recipes and added my own touches until I came up with a recipe that we really love. You can also bake this in the oven and it will turn out awesome. Information included below.
Provided by MsTeechur
Categories Dessert
Time 31m
Yield 10 Ramekins, 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 254.1, Fat 7.1, SaturatedFat 3.2, Cholesterol 12.2, Sodium 162, Carbohydrate 45.4, Fiber 4.1, Sugar 24.6, Protein 4.2
RHUBARB STRAWBERRY CRUNCH
Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Provided by Michelle Davis
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g
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