Pineapple-Rhubarb Crisp
Recipe from The Food Channel

Go ahead and dish out double portions when serving this warm, sweetly tart and buttery crisp because everyone will be wanting seconds!


Pineapple-Rhubarb Crisp

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Servings: Serves 8
Related Categories: Crisps, Pineapples, Rhubarb Crisp, Rhubarb Crisp
 
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Ingredients
  • 4  cups
    frozen rhubarb, thawed, drained
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  • 4  cups
    cubed pineapple (2-20 oz. cans), drained
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  • 2  cups
    sugar, divided
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  • 3 1/2  cups
    all-purpose flour
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  • 1 1/2  cups
    butter, salted (3 sticks), cubed
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Directions
1.
Preheat oven to 375 degrees F.
2.
Combine rhubarb, pineapple and 1/2 cup sugar in a medium saucepan on medium high heat. Let simmer until juices are released and a syrup forms.
3.
Pour into buttered, 2-quart casserole dish.
4.
In a medium bowl, combine flour, remaining sugar, and butter, mixing with hands until the butter forms coarse crumbs. Distribute crumbs evenly over rhubarb mixture.
5.
Bake for 40 minutes or until bubbling and browned on top. Serve warm. Excellent with ice cream on top.
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