Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Rhubarb-Pineapple Crumble




Source of Recipe


Internet


List of Ingredients




7 cups fresh or frozen rhubarb, cut into 1-inch pieces
8 oz. can pineapple tidbits (juice pack), drained
1 cup packed brown sugar
2 Tbsp. cornstarch
2 tsp. finely shredded lemon peel
2/3 cup all-purpose flour
¼ cup packed brown sugar
1 Tbsp. granulated sugar
1 Tbsp. chopped crystallized ginger
Dash salt
3 Tbsp. butter
Whipped cream (optional)
Chopped crystallized ginger (optional)


Recipe



Thaw rhubarb, if frozen; drain well. In a large bowl combine fruit and the 1 cup brown sugar. Let stand for 1 hour. Drain mixture, reserving juices. If necessary, add water to reserved juices to equal 2/3 cup liquid. Pour juices into a small saucepan. Stir in cornstarch. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir into fruit mixture; stir in lemon peel. Spoon into a 2-quart square baking dish; set aside.

In a small bowl combine flour, the ¼ cup brown sugar, the granulated sugar, ginger, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit in dish. Bake in a 350° oven for 45 to 50 minutes or until lightly browned and bubbly. Serve warm. If desired, top with whipped cream and additional chopped crystallized ginger. Makes 6 to 8 servings.