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–+ servings
A white casserole of rhubarb pineapple crisp, one portion removed.
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Rhubarb Pineapple Crisp

This easy fruit crisp has a unique flavor of sweet-tart rhubarb, ginger and juicy pineapple. Serve plain, with whipped cream or ice cream.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Desserts
Cuisine: American
Servings: 6 servings
Author: Lynne Webb

Ingredients

  • 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)

Instructions

  • 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.

Notes

Recipe Notes:

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.