Rhubarb Pineapple Crunch

• 20 ounces, weight Canned Pineapple Tidbits, Juice Drained And Reserved
• 2/3 cups White Sugar
• 2 teaspoons Cornstarch
• 3 cups Sliced Rhubarb
• 1/2 cups Wheat Bran
• 1 cup Rolled Oats
• 2/3 cups Light Brown Sugar
• 3/4 cups Chopped Almonds
• 2 Tablespoons Chia Seeds
• 1/4 cups Olive Oil
• 1/4 cups Butter, Melted

1. In a nonstick saucepan, combine reserved pineapple juice and white sugar. Bring to a low boil over medium heat, then whisk in the cornstarch. Continue to cook until slightly thickened, about 5 minutes. Place rhubarb and pineapple tidbits into a bowl and pour the warm liquid over the top. Set aside.
2. In a separate bowl, combine bran, oats, brown sugar, almonds and chia seeds. Pour in olive oil and melted butter and use a fork to mix until crumbs are formed.
3. Preheat oven to 350 F. Lightly grease a 1 1/2-quart glass baking dish. Press half of the crumb mixture into the bottom of the dish. Pour in the pineapple rhubarb mixture. Sprinkle remaining crumb mixture over the top. Bake for about 40 minutes, or until top begins to brown and filling is bubbling.
4. Serve warm with vanilla frozen yogurt or light whipped cream.

pineapple, white sugar, cornstarch, rhubarb, bran, rolled oats, light brown sugar, almonds, chia seeds, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/rhubarb-pineapple-crunch/ (may not work)