Ingredients
- 4 cups cleaned and sliced rhubarb stalks
- 1½ cups sugar, divided
- one orange juice and zest
- one lemon juice and zest
- 2 cups flour
- 2 eggs
- ½ cup cream, plus more for serving
- 1 tsp vanilla extract
- ¼ tsp baking powder
- ½ tsp salt
- Cinnamon, nutmeg, and sugar, for sprinkling
How to Make It
- Select Sauté on the Instant Pot.
- Add rhubarb, 1 cup sugar, and juice and zest from the orange and lemon to the pot.
- Stir everything together. Bring to boil. Cook until rhubarb is soft and pulpy (about 20 minutes).
- Combine flour, eggs, ½ cup cream, ½ cup sugar, vanilla, baking powder, and salt in a large bowl. Mix together.
- Drop dough a spoonful at a time on top of rhubarb. Sprinkle top of dumplings with cinnamon, nutmeg, and sugar.
- Secure lid. Steam for 10 minutes. Let steam release naturally.
- Serve rhubarb and dumplings warm with fresh cream poured over top.
