Pressure Cooker Triple Berry Rhubarb Pancake Sauce
Top your pancakes with this luscious Pressure Cooker Triple Berry Rhubarb Pancake Sauce. It’s tart and sweet and super easy to make in your Insta Pot.
It’s rhubarb season and fortunately, my mother-in-law gives me rhubarb from her garden every year. I love the tart flavor rhubarb gives sauces. I also like that the rhubarb breaks down as it cooks and adds a nice texture to the sauce.
Making Triple Berry Rhubarb Pancake Sauce in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this great Triple Berry Rhubarb Pancake Sauce!
Often on Sundays I make pancakes for my family for breakfast. I’ll usually make Whole Wheat Pancakes to bump up the nutrition just little bit, but I do like to change them up with different sauces and toppings. So when my mother-in-law sent some rhubarb home with my husband, I decided to create a Pressure Cooker Triple Berry Rhubarb Pancake Sauce.
Fruit releases a lot of liquid when you pressure cook it and the sugar dissolves, so you do not need to add extra liquid when you make this sauce. However, if your pot struggles to come to pressure, you could add a little water or fruit juice.
In addition to using this sauce to top your favorite pancakes or waffles, you could also use it as an ice cream topping, or serve it over shortcakes, angel food cake, or my favorite Cream Cheese Bundt Pound Cake.
No matter how you serve it, you’re going to love it. It’s a great mix of juicy pressure cooked fruit, rhubarb, and fresh berries.
Pressure Cooker Triple Berry Rhubarb Pancake Sauce
Ingredients
- 2 cups sliced rhubarb
- 1 cup blueberries, divided
- 1 cup fresh strawberries
- 1 cup fresh raspberries
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Add rhubarb, 1/2 cup blueberries, sugar, and lemon juice to pressure cooking pot; stir to combine. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
In a small bowl, whisk together cornstarch and water. Add to pressure cooking pot. Bring to a boil using the saute function, stirring constantly. Stir in remaining blueberries, strawberries and raspberries.
More recipes you might like:
Whole Wheat Lemon Ricotta Blueberry Pancakes, Barbara Bakes
Pressure Cooker Blueberry Compote, Pressure Cooking Today
Fresh Strawberry Pie, Barbara Bakes
Pressure Cooker Heart Shaped Cheesecake, Pressure Cooking Today
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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!
Thanks Amy! Rhubarb and blackberries sound like a great combination.
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.
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 🙂
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?
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.
Hi, This looks delicious and I am going to make it. I wondering if this could also be used in a pie crust for a pie, what do you think? I also like the idea of making your pound cake and putting it on top too. Thanks again for a wonderful recipe….Claudia
Hi Claudia – yes, it would make a great pie filling. Thanks!
That sauce sounds amazing. I THINK I’ll be able to pick some rhubarb from my plants this year-they look healthy but I’m pretty rhubarb stupid when it comes to knowing when is the right time to do what. Sure miss my Dad-he knew all this stuff. Bob isn’t a maple syrup lover so always likes fruit sauces on pancakes and such. I bet he’d love this one!
For picking rhubarb, it’s pretty easy. If the leaves are big, they are ready! Sometime during the season, the stems, what you harvest, start getting softer when you press your thumb on the top of the stalk, where it’s flat. Those are past prime and aren’t good to use. Keep it watered and well fertilized and you should have rhubarb for a longer season. To harvest, just pull firmly so the entire stem pulls from the root. Trim off the leaves (poisonous) and the brown bits off the bottom, refrigerate.
Thanks so much for the great advice Jeannine!
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. 🙂
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!
Hi Allison – you shouldn’t need to make any changes if you’re just using rhubarb and strawberries.
Thanks Carol! I’m sure if Bob likes fruit toppings, he’s going to love this one. Jeannine gave you great advice about harvesting rhubarb.
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.