Rhubarb Pineapple Crisp
Although more commonly paired with strawberries, the sweet-tart flavor of rhubarb makes a delicious pairing with pineapple, too. This simple fruit crisp combines the two along with the added spice of crystallized ginger to make an easy, uniquely flavored dessert. Serve plain or with whipped cream or vanilla ice cream.
- 3 cups rhubarb, sliced into 1/2-inch pieces
- 2 cups pineapple, chopped into 1/2-inch pieces
- 1-1/2 tablespoons cornstarch
- 2 tablespoons sugar
- 1/2 teaspoon ground ginger
For the topping:
- 5 tablespoons flour
- 1/4 cup sugar
- 2 tablespoons butter, cut into 1/4-inch pieces
- 2 to 3 tablespoons crystallized ginger, roughly chopped (see notes)
- Preheat the oven to 375°F and generously butter a 9 x 9-inch baking dish.
- Combine the rhubarb, pineapple, cornstarch, sugar and ginger in a large bowl until the fruit is thoroughly coated with the cornstarch. Spread the mixture evenly in the bottom of the prepared baking dish and set aside.
- To make the topping, combine the flour and sugar in a small bowl. Add the butter, and using a pastry blender or two forks, combine until the mixture is crumbly. Add the crystallized ginger, combine well, then sprinkle the mixture evenly over the fruit.
- Bake for 20 to 30 minutes, or until the rhubarb is tender and the topping is golden brown.
Adjust the quantity of crystallized ginger according to your taste (you can omit it too, if you're not fond of the flavor). To make the chopping easier, place the crystallized ginger in a plastic sandwich bag and flatten it with a meat mallet, then place it on a cutting board and chop with a rocking motion.