Preparation / Directions:
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.
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