Rhubarb-Pineapple Crumble
Irresistible! A ginger-spiced crumb topping completes a luscious fruit dessert.
Prep Time:
10 mins
Total Time:
2 hrs 10 mins
Servings:
Makes 6 to 8 servings.
Ingredients
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7 cups fresh or frozen rhubarb, cut into 1-inch pieces
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1 8-ounce can crushed pineapple
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1 cup packed brown sugar
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2 tablespoons cornstarch
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2 teaspoons finely shredded lemon peel
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2/3 cup all-purpose flour
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1/4 cup packed brown sugar
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1 tablespoon granulated sugar
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1 tablespoon chopped crystallized ginger
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Dash salt
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1/3 cup butter
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Vanilla ice cream (optional)
Directions
1.
Thaw frozen rhubarb completely, if using; drain well and discard liquid. In a large bowl combine fresh or thawed rhubarb, pineapple, and the 1 cup brown sugar. Cover and let stand 1 hour. Drain mixture, reserving juices. If necessary, add water to reserved juices to equal 2/3 cup.
2.
In a small saucepan, stir reserved juices into cornstarch. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir into rhubarb mixture; stir in lemon peel. Place mixture in a 2-quart square baking dish.
3.
In another bowl combine flour, the 1/4 cup brown sugar, granulated sugar, ginger, and salt. Cut in butter with a pastry blender until mixture is crumbly. Spoon over top of fruit.
4.
Bake in a 350 degree F oven about 1 hour or until light brown and bubbly. Serve warm with ice cream, if desired. Makes 6 to 8 servings.
Nutrition information
Calories 352, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 27 mg, Sodium 144 mg, Carbohydrate 64 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 10%, Vitamin C 27%, Calcium 14%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Rhubarb Crisp
Nothing says spring like rhubarb. Quick-to-prepare, single-serving fruit crisps like this one are an easy way to get dessert on the table anytime. When buying or picking rhubarb, select stalks that are firm and red - avoid ones that are soft and waggly. And if you slice it very thinly, there's no need to peel off any outer strings.
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