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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)
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.
- Servings Per Recipe 6,
- Calories 352,
- Protein (gm) 3,
- Carbohydrate (gm) 64,
- Fat, total (gm) 11,
- Cholesterol (mg) 27,
- Saturated fat (gm) 6,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 103,
- Vitamin C (mg) 16,
- Sodium (mg) 144,
- Calcium (DV %) 141,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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