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Rhubarb-Pineapple Crisp Recipe
Rhubarb-Pineapple Crisp Recipe photo by Taste of Home
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Rhubarb-Pineapple Crisp Recipe

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4.5 12 10
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If you haven’t already, introduce the family to rhubarb in an irresistibly delicious way. —Judy Schut, Grand Rapids, Michigan
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings

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

Nutritional Facts

1 serving (calculated without whipped cream): 232 calories, 8g fat (5g saturated fat), 20mg cholesterol, 106mg sodium, 39g carbohydrate (27g sugars, 2g fiber), 2g protein.

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


Reviews for Rhubarb-Pineapple Crisp

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
lindakayrobinson User ID: 2943338 227259
Reviewed Jun. 1, 2015

"Good recipe, but, I used a 20-oz. can of sweetened crushed pineapple and the same amount of sugar, and it was still too sour. Next time I'll use more sugar."

MY REVIEW
cwinterb User ID: 6441668 226303
Reviewed May. 13, 2015

"Wow! What a simple preparation for a dessert that's full of flavor. Also easy to make Gluten free as well. I added 1/4 cup finely chopped crystallized ginger to the crumble mix for a bit of zest and it got rave reviews! Definitely keeping this one for my rhubarb collection!"

MY REVIEW
Janierob User ID: 7779683 225569
Reviewed Apr. 28, 2015

"Delicious crisp, it was a little bit tart,I put a 1/2 cup of sugar instead of a 1/4 as the recipe called for. Will definitely make again."

MY REVIEW
amreester User ID: 1062233 118258
Reviewed Jul. 5, 2012

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

MY REVIEW
Terryannie User ID: 2802582 185552
Reviewed Jul. 2, 2012

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

MY REVIEW
mamateach4 User ID: 98528 118805
Reviewed Jun. 27, 2012

"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."

MY REVIEW
ZHammer User ID: 3586769 179353
Reviewed Jun. 18, 2012

"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.""

MY REVIEW
Julie Concannon User ID: 4235573 112316
Reviewed Apr. 21, 2012

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

MY REVIEW
mfl User ID: 765933 180575
Reviewed Apr. 18, 2012

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

MY REVIEW
katlin.gray User ID: 6644012 112315
Reviewed Apr. 15, 2012

"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."

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