Rhubarb-Pineapple Crumble Recipe

Name: Rhubarb-Pineapple Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 c. fresh or frozen rhubarb, cut into 1-inch pieces; 1 (8 oz.) can crushed pineapple, drained; 1 c. brown sugar, packed; 2 Tbsp. cornstarch; 2 tsp. finely shredded lemon peel; 2/3 c. flour; 1/4 c. brown sugar; 1 Tbsp. sugar; 1 Tbsp. chopped ginger; dash of salt; 1/3 c. butter; vanilla ice cream

Servings: persons

7 c. fresh or frozen rhubarb, cut into 1-inch pieces
1 (8 oz.) can crushed pineapple, drained
1 c. brown sugar, packed
2 Tbsp. cornstarch
2 tsp. finely shredded lemon peel
2/3 c. flour
1/4 c. brown sugar
1 Tbsp. sugar
1 Tbsp. chopped ginger
dash of salt
1/3 c. butter
vanilla ice cream

1
Thaw frozen rhubarb completely, if using, draining well.
2
In a large bowl, combine fresh or thawed rhubarb, pineapple and 1 cup brown sugar.
3
Let stand 1 hour.
4
Drain mixture, reserving juices. If necessary, add water to juices to equal 2/3 cup.
5
Place juices in a small saucepan.
6
Stir in cornstarch.
7
Cook and stir over medium heat until thickened and bubbly.
8
Remove from heat.
9
Stir into rhubarb and pineapple mixture; stir in lemon peel.
10
Place in 2-quart square baking dish.
11
In another bowl, combine flour, 1/4 cup brown sugar, sugar, ginger and salt.
12
Mix; pour over top of fruit.
13
Bake at 350u00b0 for 1 hour.

633

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 c. fresh or frozen rhubarb, cut into 1-inch pieces, 1 (8 oz.) can crushed pineapple, drained, 1 c. brown sugar, packed, 2 Tbsp. cornstarch, and more.

Yes, Rhubarb-Pineapple Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb-Pineapple Crumble

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