Rhubarb-Pineapple Crumble

Description

Serves 6 – 8

Ingredients

• 7 cups fresh rhubarb, cut in 1-inch chunks
• 1 x 8 oz can crushed pineapple
• 1 cup brown sugar
• 3 tbsp cornstarch
• 2 tsp finely shredded lemon peel

Topping

• ⅔ cup flour
• ¼ cup brown sugar
• 1 tbsp granulated sugar
• 1 tbsp chopped crystallized ginger
• salt
• ⅓ cup butter / margarine

Procedures

1. Drain pineapple and combine with rhubarb and brown sugar.
2. Let stand 1 hour.
3. Drain mixture, reserving juices and adding enough additional water to make ⅔ cup of juice.
4. Combine juices and cornstarch in a small pan and cook over medium heat until thickened.
5. Remove from heat and combine with rhubarb-pineapple mixture.
6. Add lemon peel and place in a 2-quart baking dish.
7. In another bowl, combine topping ingredients, using a pastry blender to cut in butter until mixture is crumbly.
8. Spoon over top of fruit mixture.
9. Bake in a 350°F oven about one hour or until light brown and bubbly.
10. Best served with vanilla ice cream!