Strawberry Rhubarb Crisp

1/2  cup		Honey
1/2  teaspoon		ground nutmeg
1  teaspoon		ground cinnamon
5  cups		strawberries, sliced
4  cups		rhubarb, chopped
2  teaspoons		orange peel, fresh
1  cup		flour

Tip: Click on the ingredient links to learn the nutritional information for all the Strawberry Rhubarb Crisp ingredients. The serving size for any ingredient in Strawberry Rhubarb Crisp may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large bowl, mix together sugar, flour, cinnamon, nutmeg.

Fold in rhubarb, strawberries, and orange peel.

Spoon the fruit mixture into the ramekins.

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.