• Rhubarb Pineapple Crumble

    1 vote
    Rhubarb Pineapple Crumble
    Prep: 2 hours Cook: 1 hours Servings: 8
    by Robyn Savoie
    381 recipes
    This crumble was absolutely delicious when we had it warm with vanilla ice cream for dessert. It was perhaps even better for breakfast in the morning - cold, with vanilla Greek yogurt. It's not terribly sweet. Both the rhubarb and pineapple play off each other well. The crumble topping is easy and easily customizable based on whatever you have on hand. Give it a try and make it today!


    • Filling:
    • 7 Cups Fresh Rhubarb, Sliced Diagonally
    • 8 Oz. Can Crushed Pineapple
    • 1 Cup Packed Light Brown Sugar
    • 3 Tbsp. Cornstarch
    • 2 Tsp. Fresh Lemon Zest
    • Topping:
    • 2/3 Cup All Purpose Flour
    • 1/4 Cup Packed Light Brown Sugar
    • 1 Tbsp. Granulated Sugar
    • 1 Tbsp. Crystallized Ginger, Chopped
    • 1 Pinch Salt
    • 1/4 Cup Butter, Cubed & Chilled


    Preheat oven to 350°F.
    Drain pineapple and combine with rhubarb and brown sugar. Let stand 1 hour; drain mixture, reserving juices and adding enough additional water to make 2/3 cups.
    Combine juices and cornstarch in a small pan and cook over medium heat until thickened. Remove from heat and combine with rhubarb-pineapple mixture. Add lemon peel and place in a 2-Quart baking dish.
    In another bowl, combine topping ingredients. Using a pastry blender to cut in butter until mixture is crumbly. Sprinkle over top of fruit mixture. Bake in a 350°F oven about one hour or until light brown and bubbly.
    Best served warm with vanilla ice cream or cold with Greek vanilla yogurt.
    Cook's Tip:
    If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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