Alaskan Rhubarb Pineapple Crisp
A warm, comforting crisp combining tart rhubarb and sweet pineapple, topped with a cinnamon oat crumble — perfect for family dessert or casual gatherings.
Ingredients
Instructions
- In a greased 8-inch square baking dish, mix pineapple and rhubarb, then sprinkle with 1/4 cup sugar.
- In a small bowl, mix remaining sugar, flour, oats, margarine, cinnamon, and salt until crumbly.
- Sprinkle the crumble mixture over the fruit.
- Bake at 375°F for 30 to 40 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using fresh rhubarb if available, or substitute with frozen, ensuring it's well-drained. You can replace margarine with butter or a vegan alternative for a different taste. If you prefer a sweeter crisp, increase the sugar or add a drizzle of honey over the fruit layer before baking. Don't forget to keep an eye on the baking time to avoid burning.
Serving Suggestions
This delightful crisp is best served warm, topped with a scoop of vanilla ice cream or whipped cream for a delightful contrast. It pairs wonderfully with a light salad dressed with Maddox House Dressing(Steak House By Brigham City) for a complete meal. For an extra twist, serve it alongside Raspberry Almond Torte Cookies for a sweet finish to your dinner.
Storage & Reheating
Allow the Alaskan Rhubarb Pineapple Crisp to cool completely before storing. Place it in an airtight container in the refrigerator, where it will last for up to 3 days. To reheat, simply pop it in the oven at 350°F for about 10-15 minutes until warmed through, or microwave individual portions for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Alaskan Rhubarb Pineapple Crisp contains roughly 665 calories, with 7g protein, 76g carbohydrates, and 38g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 705mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb! Just ensure it's thawed and well-drained to avoid excess moisture in the crisp. This will help maintain the desired texture and flavor of the dish.
What can I use instead of margarine?
You can substitute margarine with unsalted butter for a richer flavor, or use coconut oil or a vegan butter for a dairy-free version. Each will slightly alter the taste but will still yield delicious results.
How do I know when the crisp is done baking?
The crisp is done when the top is golden brown and the filling is bubbling around the edges. You can also insert a toothpick into the rhubarb; it should come out tender but not mushy. Keep an eye on it during the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).