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Rhubarb-Pineapple Crisp Recipe

Rhubarb-Pineapple Crisp Recipe photo by Taste of Home

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If you haven’t already, introduce the family to rhubarb in an irresistibly delicious way. —Judy Schut, Grand Rapids, Michigan

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Healthy

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Rhubarb-Pineapple Crisp Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6 Servings

15 30 45

Ingredients

2 cups sliced fresh or frozen rhubarb, thawed and drained
1 can (20 ounces) unsweetened pineapple tidbits, drained
1/2 cup sugar, divided
2 tablespoons plus 1/3 cup all-purpose flour, divided
1/3 cup quick-cooking oats
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup cold butter
Whipped cream, optional

Directions

In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray.
In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired. Yield: 6 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (calculated without whipped cream) equals 232 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 106 mg sodium, 39 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Rhubarb-Pineapple Crisp in Healthy Cooking April/May 2012, p21

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Rhubarb-Pineapple Crisp

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Reviewed on Jul. 05, 2012 by amreester

This is a delicious. I have made it twice and we love it.

Reviewed on Jul. 02, 2012 by Terryannie

What a great way (besides using strawberries) to use rhubarb. Great dessert!

Reviewed on Jun. 27, 2012 by mamateach4

We are big rhubard fans, so I was excited to try this recipe.I have never paired pineapple with rhubarb, but I thought the flavors went well together. Both my husband and I loved this dessert and I will definately make it again.

Reviewed on Jun. 18, 2012 by ZHammer

Easy to make, this very lightly tart dessert is perfect for a summer dessert. I think the only change I'll make is to occasionally use strawberries. This recipe is what my husband refers to as a "keeper."

Reviewed on Apr. 21, 2012 by Julie Concannon

I haven't liked rhubarb in the past but really enjoyed this dessert. glad I made it as a treat for my husband!

Reviewed on Apr. 18, 2012 by mfl

This is a delicious dessert, and I served w/whipped cream. I also substituted fresh strawberries in place of the pineapple. Yum!

Reviewed on Apr. 15, 2012 by katlin.gray

This is the perfect warmer-weather recipe. It's not too much sweet and just a hint of tart. Together with whipped cream, it's the perfect ending.

Reviewed on Apr. 11, 2012 by acraig4

Super easy recipe. A great, light dessert. We loved it!

Reviewed on Mar. 28, 2012 by amreester

My husband asked to make this recipe. It was great. Excellent!