Recipes >
Pineapple Rhubarb Crisp
Ingredients
- 4 cups frozen rhubarb, thawed, drained
- 4 cups cubed pineapple (2-20 oz. cans), drained
- 2 cups sugar, divided
- 3 & 1/2 cups all-purpose flour
- 1 & 1/2 cups butter, salted (3 sticks), cubed
Go ahead and dish out double portions when serving this warm, sweetly tart and buttery crisp because everyone will be wanting seconds! Serve it warm with a scoop of vanilla ice cream.
Why Try? Using frozen rhubarb and canned pineapple, you can make this fab dessert anytime of the year.
Foodie Byte: At The Food Channel test kitchens, we like a lot of crumble, but if you prefer more fruit then reduce the crumble amount.
Preparation
- Preheat oven to 375°F.
- 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.
- Pour into buttered, 2-quart casserole dish.
- 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.
- Bake for 40 minutes or until bubbling and browned on top. Serve warm. Excellent with ice cream on top.