Rhubarb-Pineapple Crumble
A vibrant and tangy crumble combining tart rhubarb with sweet pineapple, topped with a spiced streusel, perfect for cozy gatherings or a refreshing dessert option.
Ingredients
- 7 cups fresh or frozen rhubarb, cut into 1-inch pieces ⓘ
- 1 (8 oz.) can crushed pineapple, drained ⓘ
- 1 cup brown sugar, packed ⓘ
- 2 tablespoons cornstarch ⓘ
- 2 teaspoons finely shredded lemon peel ⓘ
- 2/3 cup flour ⓘ
- 1/4 cup brown sugar ⓘ
- 1 tablespoon sugar ⓘ
- 1 tablespoon chopped ginger ⓘ
- dash of salt ⓘ
- 1/3 cup butter ⓘ
Instructions
- Thaw frozen rhubarb completely, if using, draining well.
- In a large bowl, combine fresh or thawed rhubarb, drained pineapple, and 1 cup of brown sugar.
- Let stand for 1 hour.
- Drain the mixture, reserving the juices. If necessary, add water to juices to make 2/3 cup.
- Place the juices in a small saucepan.
- Stir in cornstarch.
- Cook and stir over medium heat until thickened and bubbly.
- Remove from heat and stir into the rhubarb and pineapple mixture; stir in lemon peel.
- Pour the mixture into a 2-quart square baking dish.
- In another bowl, combine flour, 1/4 cup brown sugar, sugar, chopped ginger, and salt.
- Mix well; pour over the fruit layer.
- Bake at 350°F for 1 hour until bubbling and golden.
Tips & Substitutions
For a twist, consider adding a pinch of nutmeg or cinnamon to the crumble topping for extra warmth and flavor. If you don't have fresh rhubarb, frozen works well; just ensure it's fully thawed and drained. You can substitute the brown sugar with white sugar or maple syrup, but the flavor will vary slightly. This dish is a great way to enjoy seasonal fruits, much like in American recipes.
Serving Suggestions
Serve the rhubarb-pineapple crumble warm with a scoop of vanilla ice cream or whipped cream on top for a delightful dessert. It pairs beautifully with Nutty Apple Bread for a cozy brunch. Consider adding fresh mint leaves for garnish to elevate the presentation. This dish can also be enjoyed as a sweet breakfast treat, similar to Spinach And Mushroom Quiche.
Storage & Reheating
Store leftover crumble in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or in a preheated oven at 350°F for about 10-15 minutes until warmed through. This will help maintain the crumble's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb-Pineapple Crumble contains roughly 392 calories, with 5g protein, 94g carbohydrates, and 3g fat. It is an excellent source of vitamin C (88% of the Daily Value) and dietary fiber (40% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1169mg per serving (51% 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 other fruits in this crumble?
Yes, you can substitute rhubarb with other tart fruits like cherries or apricots. Just adjust the sugar based on the sweetness of the fruit you choose. Pineapple adds a unique sweetness, but feel free to experiment with other fruits you enjoy!
How do I know when the crumble is done baking?
The crumble is done when the top is golden brown and the filling is bubbling around the edges. If you notice that the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning while allowing the filling to cook through.
Can I make this crumble ahead of time?
Absolutely! You can prepare the filling and the crumble topping separately in advance. Store them in the refrigerator and assemble just before baking. This way, you can have a fresh dessert ready in no time, perfect for gatherings or weeknight dinners.
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).