My daughter’s co-worker sent me a huge sack of rhubarb yesterday. As soon as I feel better I intend to make this recipe. I am sure there will be enough rhubarb left for me to make a pie too.
7 Cups fresh rhubarb, cut in 1-inch chunks
1 8-oz can crushed pineapple (drained)
1 Cup brown sugar
3 Tbs. cornstarch
2 tsp. finely shredded lemon peel
2/3 Cup flour
1/4 Cup brown sugar
1 Tbs. granulated sugar
1 Tbs. chopped crystallized ginger
1/3 Cup Butter/margarine
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 cup of juice. 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. Spoon over top of fruit mixture. Bake in a 350 degree oven about one hour or until light brown and bubbly. Best served with vanilla ice cream! (Serves 6-8)