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Rhubarb-Pineapple Crisp Recipe

Rhubarb-Pineapple Crisp Recipe

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. YIELD: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

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.

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

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MY REVIEW
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
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
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
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!"

MY REVIEW
mfl
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
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."

MY REVIEW
Reviewed Apr. 11, 2012

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

MY REVIEW
Reviewed Mar. 28, 2012

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

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