Pineapple Rhubarb Crisp - cooking recipe

Ingredients

3 Tbsp. unsalted margarine
3 Tbsp. flour
1/2 c. light brown sugar, firmly packed
dash of nutmeg
1 c. water
1/2 c. rhubarb, cut in 1/2-inch pieces
1 (13 1/4 oz.) can pineapple chunks, drained
1/2 c. sugar
3/4 c. unsifted flour

Preparation

Preheat oven to 350\u00b0. Combine 1 tablespoon margarine, 3 tablespoons flour, the brown sugar and nutmeg. Stir in water. Cook over medium heat, stirring occasionally, until thickened. Add rhubarb and cook until tender. Remove from heat. Stir in pineapple and pour into ungreased, shallow 1 1/2-quart baking dish (12 x 7 x 2-inch works well). Combine 1/2 cup sugar, 3/4 cup flour and remaining margarine until mixture resembles coarse meal. Sprinkle over fruit mixture. Bake at 350\u00b0 for 30 minutes. Serve warm. Makes 8 servings.