Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  7               cups  fresh or frozen rhubarb -- cut in 1" pieces
  1           8-oz can  crushed pineapple -- drained
  1                cup  packed brown sugar
  2        tablespoons  cornstarch
  2          teaspoons  lemon peel -- finely shredded
     2/3           cup  all-purpose flour
     1/4           cup  packed brown sugar
  1         tablespoon  granulated sugar
  1         tablespoon  crystallized ginger -- chopped
                  dash  salt
     1/3           cup  butter
                        Vanilla ice cream (optional)

Preparation:

Thaw frozen rhubarb completely, if using, draining well. In a large bowl combine fresh or thawed rhubarb, pineapple, and 1 cup brown sugar. Let stand 1 hour. Drain mixture, reserving juices. If necessary, add water to reserved juices to equal 2/3 cup. Place juices in small saucepan. Stir in cornstarch. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir into rhubarb and pineapple mixture; stir in lemon peel. Place mixture in a 2-quart square baking dish. In another bowl combine flour, 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 oven about 1 hour or until light brown and bubbly. Serve warm with ice cream, if desired.

Nutritional Information:

361 Calories (kcal); 10g Total Fat; (25% calories from fat); 2g Protein; 66g Carbohydrate; 29mg Cholesterol; 124mg Sodium