Rhubarb-Pineapple Crisp

Total Time

Prep: 15 min. Bake: 30 min.

Makes

6 servings

Updated: Oct. 13, 2022
We grow our own rhubarb, and I enjoy using it in new recipes. When I first tried this fruity crisp years ago, I thought the tangy pineapple would be too much. I was pleasantly surprised! —Judy Schut, Grand Rapids, MI
Rhubarb-Pineapple Crisp Recipe photo by Taste of Home

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

  1. 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.
  2. 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.