Baked rhubarb from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 150 Recipes (page 296) by Catherine Phipps

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  • EYB Comments

    Correction: Put 2cm water in the base of the cooker before adding the trivet. Then start the 2nd para with, “Put 2cm (3/4in) water in the base of your pressure cooker and add the trivet. Place the dish on top." See book's first note for full errata.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cardamom rice pudding

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction: Put 2cm water in the base of the cooker before adding the trivet. Then start the 2nd para with, “Put 2cm (3/4in) water in the base of your pressure cooker and add the trivet. Place the dish on top." See book's first note for full errata.

  • Ganga108 on April 11, 2024

    I wanted to make this in the Instant Pot but don't have a ceramic pot that fits. So I took the flavourings and used in Slater's Baked Rhubarb recipe.

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