I had rhubarb in the freezer and canned pineapple on hand so this was a easy recipe to make. The recipe, from Taste of Home said it would not be too sweet and they were right. The pineapple was good with the rhubarb, not a combo I would have thought of, but I will make this again when I want rhubarb but not a pie. The tidbits are large enough to hold their shape in this crisp.
2 cups sliced fresh or frozen rhubarb (thawed and drained if frozen)
1 can (20 ounces) unsweetened pineapple tidbits, drained
¼ cup sugar, divided
2 Tbsp all purpose flour
⅓ cup quick cook oats (not instant)
¼ cup sugar
⅓ cup all purpose flour
¾ tsp. Ground cinnamon
⅛ tsp salt
¼ cup cold butter
In a large bowl, combine the rhubarb, pineapple, ¼ cup sugar and 2 Tbsp. Flour. Transfer to a 9 inch deep-dish pie plate coated with cooking spray.
In a small bowl, combine the oats, cinnamon, salt, sugar and flour. Cut in butter until crumbly.
Sprinkle over fruit in pie plate.
Bake uncovered, at 350° for 30 to 35 minutes or until filling is bubbly and topping is golden brown. Cool for at least 5 minutes and serve warm with heavy or whipped cream.
NOTE: If using frozen rhubarb measure before thawing. Drain in a colander, but do not press out liquid.