Serves 6-8.


Topping Edit


  1. Drain pineapple and combine with rhubarb and brown sugar.
  2. Let stand 1 hour.
  3. Drain mixture, reserving juices and adding enough additional water to make ⅔ cup of juice.
  4. Combine juices and cornstarch in a small pan and cook over medium heat until thickened.
  5. Remove from heat and combine with rhubarb-pineapple mixture.
  6. Add lemon peel and place in a 2-quart baking dish.
  7. In another bowl, combine topping ingredients, using a pastry blender to cut in butter until mixture is crumbly.
  8. Spoon over top of fruit mixture.
  9. Bake in a 350 degree oven about one hour or until light brown and bubbly.
  10. Best served with vanilla ice cream!.

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