Rhubarb-Pineapple Crumble

Preheat oven to 350°F (175°C).

Combine the cut rhubarb chunks, crushed pineapple with its juice, brown sugar, cornstarch, and lemon peel in a large bowl.

Stir the mixture until the cornstarch is fully dissolved and the fruit is evenly coated with the sugar mixture.

Transfer the fruit mixture to an 8-inch baking dish, spreading it in an even layer.

Bake uncovered for 35 minutes until the fruit filling is bubbling at the edges and slightly thickened.

Remove from oven and let cool for 5–10 minutes before serving warm.