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Pineapple Rhubarb Crisp

Andrew Chase
Consider this dessert a study in North-South dialogue: a blending of rich tropical sweetness with cool-climate tartness.


  • 4 cups  (1 L)  chopped rhubarb
  • 3 cups  (750 mL)  chopped fresh pineapple
  • 3 tbsp  (45 mL)  granulated sugar
  • 1 tbsp  (15 mL)  cornstarch
  • 1 cup  (250 mL)  all-purpose flour
  • 2/3 cup  (150 mL)  packed brown sugar
  • 1 tsp  (5 mL)  finely grated orange rind
  • 1 tsp  (5 mL)  ground ginger
  • 1/4 tsp  (1 mL)  each cinnamon and nutmeg
  • Pinch cayenne pepper
  • 1/3 cup  (75 mL)  salted butter, melted


Toss together rhubarb, pineapple, granulated sugar and cornstarch; place in buttered 8-inch/20 cm square baking dish.

Whisk together flour, brown sugar, orange rind, ginger, cinnamon, nutmeg and cayenne until thoroughly combined. Drizzle with butter; stir until in small crumbs.

Spread over fruit mixture. Bake in centre of 350F/180C oven until fruit is bubbling and topping is crisp, 50 to 60 minutes.

Makes 6 to 8 servings.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.