The combination of tart rhubarb and sweet pineapple is outstandingly delicious in this unusual crumble. Oats, walnuts, and brown sugar are combined for a classic crunchy topping.
Ingredients
3 sprays cooking spray
¼ cup sugar
3 tbsp uncooked tapioca, instant variety
¼ tsp table salt
1 lb Rhubarb, trimmed and cut into 1-inch pieces
4 cups pineapple, fresh chunks, cut into 1-inch pieces
1 tsp vanilla extract
⅓ cup packed brown sugar
¼ cup All-purpose flour
¼ cup uncooked old fashioned oats
¼ cup chopped walnuts, finely chopped
2 tbsp regular butter, melted
Instructions
Preheat oven to 375°F. Spray a 10-inch square baking dish or shallow 2-quart gratin dish with nonstick spray.
Mix together granulated sugar, tapioca, and 1/8 teaspoon salt in a large bowl. Stir in rhubarb, pineapple, and vanilla. Scrape into prepared baking dish and level top.
Stir together brown sugar, flour, oats, walnuts, and remaining 1/8 teaspoon salt in a medium bowl. Drizzle melted butter over top and stir until clumps form. Sprinkle oat mixture evenly over rhubarb mixture.
Bake until filling bubbles in center and topping is golden, about 45 minutes. Cool at least 30 minutes before serving.
