Rhubarb Pineapple Crumble

Talk about making the common extraordinary!This Rhubarb Pineapple Crumble made short work of some rhubarb I had hanging out in the back of the freezer and a can of pineapple chunks from the pantry. The combined flavors bring back memories of a jam my little Mommy used to make from rhubarb and crushed pineapple. It was my favorite (one of the many that is) next to her wild strawberry/rhubarb jam.

The only problem - time still hasn't helped to fade the scary memories of having to hit the dark dingy root cellar with its dirt floor home to mice, creepy crawlies, a resident salamander and copious spider webs. I'm darn chicken for a country girl and I'd hate when it was my turn to hit the stairs to the basement to fetch the loot never mind the fear of dropping something. Course living in the desert has made me a little more tolerant of creepy crawly slithering things. It'll either do that to ya', or make ya' crazy.

There's absolutely nothing to hate about this fabulous fruit combination though and it's a great way to make use of the first fruit of spring or the stash of good stuff you're hiding for just the right occasion.  This particular recipe is adapted from Diana's Desserts so check out the source when you've a chance. Meanwhile, I made a few subtle changes so I'm reproducing it for your reading pleasure.

Just one small hint before you rush out to buy the ingredients - be sure to make it in a large shallow pan. That way you'll have the perfect proportion of fruit and crumbs in every bite. Oh, and add some vanilla ice cream to your list. As you can see it really doesn't need it but...well you know!

Rhubarb Pineapple Crumble (adapted from Diana’s Desserts)

3 cups frozen rhubarb in 1/2 inch slices (no need to thaw)

1 – 15 ounce can pineapple chunks, drained and juice reserved

1 egg, beaten

1 cup granulated sugar

3 tablespoons all purpose flour

1 teaspoon vanilla

2 tablespoons reserved pineapple juice

Topping:

1 cup all purpose flour

1/2 teaspoon salt

1 -1/2 teaspoons baking powder

1/2 cup granulated sugar

1/2 teaspoon cinnamon

1/2 cup butter, cut into small pieces

Preheat oven to 350. Grease a shallow 12 inch casserole or gratin dish. Place rhubarb and pineapple chunks on bottom. In a small bowl combine egg, granulated sugar, flour, vanilla and pineapple juice. Beat well to mix. Pour in ribbons over top of fruit mixture in pan.

Combine flour, salt, baking powder and sugar and cinnamon. Add butter and using a pastry blender or your fingers, crumble together until mixture is about the size of small peas. Sprinkle lightly on top of fruit and batter. Bake in 350 oven for 50 to 55 minutes or until topping is golden brown in color and fruit is bubbling up on sides of pan. Serve warm. Makes 6 servings.    Download Rhubarb Pineapple Crumble

Comments

[Mary]

What a wonderful treat to have on a rainy day. My husband loves rhubarb and will love your crumble. I hope you have a wonderful weekend blessings...Mary

[joanne]

So where are you making this? I would love to borrow some vanilla and make this one! and then rushing out! Last time I made a rhubarb, T could not eat it (diet issue) so I shared it with Judi & Ab. Hope you are having fun!

[June]

Mary - This is great rainy day comfort food!

Joanne - it's a good 'un for sure. T doesn't know what he's missing.

[pam]

Rhubarb and pineapple is a new one for me!

[June]

You just wait Pam. You don't know what you've been missing. LOL

[Nanan]

I still say that one day I WILL venture into the wild world of rhubarb... Hey - I gotta go to New Orleans tomorrow - I just might swing by Whole Foods and see if they have some...

[June]

I love the stuff - it's so tart and great with a sweeter fruit including raspberries and strawberries. It might be too early to find it fresh as it's one of the first things to come up in the spring in the north country but you'd likely find it frozen. Just treat it like fresh! It's delish.