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.
Nutrition & Diet Analysis (per serving)
646
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
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).
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).