Rhubarb-Pineapple Crumble

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

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  • Makes: 6 servings
  • Prep: 10 mins
  • Bake: 1 hr 350°F
  • Stand: 1 hr

Rhubarb-Pineapple Crumble

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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.
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Nutrition Facts (Rhubarb-Pineapple Crumble)

  • Per serving:
  • 352 kcal ,
  • 11 g fat
  • (6 g sat. fat ,
  • 27 mg chol. ,
  • 144 mg sodium ,
  • 64 g carb. ,
  • 3 g fiber ,
  • 3 g pro.
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