Comments on: Pressure Cooker Triple Berry Rhubarb Pancake Sauce

By: Barbara Schieving

Barbara Schieving — Tue, 07 Jun 2022 01:10:20 +0000

In reply to Amy. Thanks Amy! Rhubarb and blackberries sound like a great combination.

By: Amy

Amy — Mon, 06 Jun 2022 18:32:53 +0000

This sauce is SO GOOD! I served it over plain cheesecake and it was a huge hit. I had rhubarb in my freezer from last season and it worked perfectly. Also, blackberries were on sale and raspberries were not, so I did that substitution. I wasn’t sure this would work with only 2 Tbsp of lemon juice, but the rhubarb released enough liquid that it wasn’t a problem getting up to pressure at all. Thanks so much for this recipe!

By: Susan Yates

Susan Yates — Mon, 20 May 2019 17:24:10 +0000

In reply to Carol. I've been eating rhubarb from the garden all my life, and it is the EASIEST thing to grow, with the highest yield of any plant! It is always the very first thing to pop up in the spring, and the last thing to go to sleep in the fall/winter. I have grown it in the UK, in New Jersey, Pennsylvania, Northern Illinois and Colorado. I have it in my ornamental garden now! The leaves are so pretty, with the red tinge. It continually grows new stalks all season, and the stalks are best and tenderest when young. So I make a habit of picking stalks , thereby 'thinning out' the plant, every 2 weeks. Then I cook it up with sugar, and freeze in small containers, and use it in everything. I have made rhubarb ginger jam, yum! I also always end up giving lots of stalks to friends, as there is always too much.

By: Barbara Schieving

Barbara Schieving — Thu, 16 May 2019 20:35:13 +0000

In reply to Allison.

Hi Allison – you shouldn’t need to make any changes if you’re just using rhubarb and strawberries.

By: Allison

Allison — Thu, 16 May 2019 18:30:13 +0000

In reply to Carol. Hi! I was wondering what adjustments to make if I was just using rhubarb and strawberries? Looks delicious and I’m hoping to try it tomorrow!

By: Barbara Schieving

Barbara Schieving — Sun, 28 May 2017 02:08:11 +0000

In reply to Joan Coates.

Hi Joan – glad you’re doing better now and that you enjoyed the recipe. Thanks for commenting! That’s great that the sauce brightened your day. Enjoy the pancakes 🙂

By: Joan Coates

Joan Coates — Sat, 27 May 2017 18:38:14 +0000

I had been given a beautiful bag of rhubarb and this recipe sounded heavenly after buying lovely fruits at the opening of our new Fresh Thyme store. Then my world turned upside down for a few days including sudden surgery but when I finally got home (just a few days later) my husband got the ingredients out, I loaded up the instant pot and viola “pure magic”. This sauce is indeed delicious and believe me, it brightened my week tremendously. Can’t wait till tomorrow morning, husband is promising me pancakes! Thank you so much for sharing this easy, tasty recipe.

By: Carol

Carol — Thu, 25 May 2017 20:55:31 +0000

In reply to Jeannine Ross.

Thank you so much Jeannine-I do have big leaves on the plants so I guess they’re ready! Once it stops raining I’ll go out and pick a few. Thanks too for the tip on how to tell when the stalks are “past prime”…I’ll be on the lookout for that too. 🙂

By: Barbara Schieving

Barbara Schieving — Mon, 22 May 2017 12:34:50 +0000

In reply to sylvia. Hi Sylvia - I created this recipe using the Instant Pot so you shouldn't have any problem. The fruit does create about a cup of liquid as it cooks.

By: sylvia

sylvia — Mon, 22 May 2017 04:30:59 +0000

this looks so delicious.
My instant pot calls for always using a cup of water when cooking.
Does this recipe make it’s own liquid equal to the cup of water my instant pot would require?