Irresistible! A ginger-spiced crumb topping completes a luscious fruit dessert.




  • 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.

  • 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.

  • 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.

  • 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 Facts

352 calories, (6 g saturated fat, 27 mg cholesterol, 144 mg sodium, 64 g carbohydrates, 3 g fiber, 3 g protein.