Rhubarb-Pineapple Crumble - cooking recipe

Ingredients

7 c. fresh or frozen rhubarb, cut into 1-inch pieces
1 (8 oz.) can crushed pineapple, drained
1 c. brown sugar, packed
2 Tbsp. cornstarch
2 tsp. finely shredded lemon peel
2/3 c. flour
1/4 c. brown sugar
1 Tbsp. sugar
1 Tbsp. chopped ginger
dash of salt
1/3 c. butter
vanilla ice cream

Preparation

Thaw frozen rhubarb completely, if using, draining well.
In a large bowl, combine fresh or thawed rhubarb, pineapple and 1 cup brown sugar.
Let stand 1 hour.
Drain mixture, reserving juices. If necessary, add water to juices to equal 2/3 cup.
Place juices in a small saucepan.
Stir in cornstarch.
Cook and stir over medium heat until thickened and bubbly.
Remove from heat.
Stir into rhubarb and pineapple mixture; stir in lemon peel.
Place in 2-quart square baking dish.
In another bowl, combine flour, 1/4 cup brown sugar, sugar, ginger and salt.
Mix; pour over top of fruit.
Bake at 350\u00b0 for 1 hour.