Rhubarb-Pineapple Crumble

• 7 c. fresh or frozen rhubarb, cut into 1-inch pieces
• 1 (8 oz.) can crushed pineapple, drained
• 1 c. brown sugar, packed
• 2 Tbsp. cornstarch
• 2 tsp. finely shredded lemon peel
• 2/3 c. flour
• 1/4 c. brown sugar
• 1 Tbsp. sugar
• 1 Tbsp. chopped ginger
• dash of salt
• 1/3 c. butter
• vanilla ice cream

1. Thaw frozen rhubarb completely, if using, draining well.
2. In a large bowl, combine fresh or thawed rhubarb, pineapple and 1 cup brown sugar.
3. Let stand 1 hour.
4. Drain mixture, reserving juices. If necessary, add water to juices to equal 2/3 cup.
5. Place juices in a small saucepan.
6. Stir in cornstarch.
7. Cook and stir over medium heat until thickened and bubbly.
8. Remove from heat.
9. Stir into rhubarb and pineapple mixture; stir in lemon peel.
10. Place in 2-quart square baking dish.
11. In another bowl, combine flour, 1/4 cup brown sugar, sugar, ginger and salt.
12. Mix; pour over top of fruit.
13. Bake at 350u0b0 for 1 hour.

frozen rhubarb, pineapple, brown sugar, cornstarch, lemon peel, flour, brown sugar, sugar, ginger, salt, butter, vanilla ice cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449134 (may not work)