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: For nutritional information on all the ingredients in Strawberry Rhubarb Crisp just click on each ingredient name. Then adjust the serving size for any Strawberry Rhubarb Crisp ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.