Taste of Home
Rhubarb-Pineapple Crisp
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 6 servings.
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
Ingredients
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2 cups sliced fresh or frozen rhubarb, thawed and drained
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1 can (20 ounces) unsweetened pineapple tidbits, drained
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1/2 cup sugar, divided
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2 tablespoons plus 1/3 cup all-purpose flour, divided
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1/3 cup quick-cooking oats
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3/4 teaspoon ground cinnamon
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1/8 teaspoon salt
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1/4 cup cold butter
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Whipped cream, optional
Directions
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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.
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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.
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