Rhubarb-Pineapple Crisp

• 2 cups sliced fresh or frozen rhubarb, thawed and drained
• 1 can (20 ounces) unsweetened pineapple tidbits, drained
• 1/2 cup sugar, divided
• 2 tablespoons plus 1/3 cup all-purpose flour, divided
• 1/3 cup quick-cooking oats
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/4 cup cold butter
• Whipped cream, optional

1. 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.
2. 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 350u0b0 for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.

frozen rhubarb, pineapple, sugar, flour, oats, ground cinnamon, salt, cold butter, cream

Taken from www.tasteofhome.com/recipes/rhubarb-pineapple-crisp/ (may not work)