Rhubarb Pineapple Crisp Food

RHUBARB-PINEAPPLE CRISP

Steps:

• In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.

PINEAPPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread well-drained pineapple into a 9x9 inch square baking pan.
• In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
• Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

PINEAPPLE CRISP

Steps:

• Combine 1st 5 ingredients.
• Press 1/2 of mixture in to a greased 9x9-inch pan.
• In saucepan combine filling ingredients.
• Bring to a boil stirring for 2 minutes until thick.
• Cool and spread over crust.
• Sprinkle with remaining dry mixture.
• Bake at 350° for 25 to 30 minutes.
• Serve warm.

STEWED RHUBARB WITH PINEAPPLE

Steps:

• If your fruit is sweet you may need no sugar, or less sugar. Try to use as little as possible, depending on how sweet your fruit is.
• Mix together the rhubarb and pineapple chunks and sprinkle with sugar (if using). Let sit at least one hour to overnight, to allow juices from the fruit to collect. (Sugar helps to make more juices, so if the fruit isn't very sweet, you will need sugar to get the juices to come out of the fruit.).
• Cook over medium heat until sugar disappears and rhubarb has softened (about 15 minutes or so).
• Allow to cool.
• Eat with yogurt, ice cream, whipped topping, toast, oatmeal, or by itself. Yum!

HAWAIIAN RHUBARB CRISP

Steps:

• CRUST AND TOPPING------------.
• In a medium size mixing bowl, mix together quick-cooking rolled oats, salt, baking powder, brown sugar, all-purpose flour; mix well to combine.
• Add margarine or butter and using a fork or pastry blender, mix until crumbly.
• Spoon half the crumbly mixture into a 9 inch x 12 inch oven proof baking casserole dish and pat down with a spatula.
• Save the remaining half mixture for topping.
• FILLING------------.
• Preheat oven to 350 F degrees.
• In a medium size mixing bowl, combine cornstarch and granulated sugar; mix well.
• Combine beaten egg with cornstarch/sugar mixture and mix until smooth.
• Add chopped rhubarb, crushed pineapple and stir well to blend.
• Pour mixture over the crumbly mixture in the casserole dish.
• Sprinkle with cinnamon.
• Sprinkle remainder of crumbly mixture over the top.
• Bake in preheated 350 F oven for 45 to 50 minutes or until lightly browned.
• Remove from oven and let cool slightly before serving.
• Serve with your choice of ice-cream or whipping cream.