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

Rhubarb-Pineapple Crisp Recipe

Publisher Photo
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) 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.

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

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.

Reviews for Rhubarb-Pineapple Crisp

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jul. 5, 2012

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

MY REVIEW
Reviewed Jul. 2, 2012

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

MY REVIEW
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
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
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!

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