Rhubard-Pineapple Crumble

Course : Vegetables
Serves: 6
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Ingredients:

7 cups fresh or frozen rhubarb -- cut in 1 inch pieces
8 ounces can of 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
1 dash salt
1/3 cup butter
1 quart Vanilla ice cream (optional)
 

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.

 

Nutritional Information:

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


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