Pineapple Rhubarb Crisp with Ginger

A hint of fresh ginger puts this gluten-free Pineapple Rhubarb Crisp over the top! Using naturally sweet pineapple allows you to make this dessert with a minimum amount of sweetener.

Pineapple Rhubarb Crisp with Ginger is coming your way today! Rhubarb Crisp or Rhubarb Crumble, whatever you call it, it’s sweet and tart and tasty! And it’s also gluten-free.

It’s rhubarb season here in the Pacific Northwest. I’m loving using it to make my favourite rhubarb recipes:  Raspberry Rhubarb Fool, Gran Marnier Strawberry Rhubarb Crisp, and Creamy Strawberry Rhubarb Chia Overnight Oats. This morning we started our day with this Strawberry Rhubarb Smoothie for breakfast.

You’ll remember that I’m always looking for ways to reduce granulated sugar in our diet. Rhubarb is so tart that it needs added sweetener to make it enjoyable. While combining it with sweet strawberries is traditional, I discovered years ago that pairing rhubarb with pineapple is equally delicious.

Using naturally sweet pineapple means you won’t need as much sweetener in this recipe.

You can bake this rhubarb crisp in an 8-inch square pan, a 9-inch pie plate, or a cast-iron skillet. Or, if you’re like me and you like mini desserts, bake this recipe in mini skillets or half-cup Mason jars. Perfect for camping and picnics! You’ll find lots of ideas for mini desserts in this post:  12 Gluten-Free Mini Desserts in Jars.

Ready to get started? Here’s what you’ll need.

Ingredients for Pineapple Rhubarb Crisp

• rhubarb:  use fresh or frozen (and thawed)
• pineapple: use fresh or canned (and thoroughly drained)
• ginger: freshly grated will give the best flavour, but ground ginger will work, too.
• sweetener: I kept this crisp refined sugar-free by using a 0-calorie sweetener, Lacanto Monkfruit with erythritol. I like it because it has no aftertaste and it acts like sugar in recipes such as this one. This crisp can also be made with coconut sugar, granulated sugar or honey.
• rolled oats: not quick oats, gluten-free if necessary
• oat flour or almond flour: finely ground
• butter:  room temperature. You’ll work it into the rolled oats, almond flour and sweetener until the mixture holds together when pressed.

Chop the rhubarb and pineapple into small pieces.

Add sweetener:  honey, 0-calorie sweetener, or sugar along with cornstarch and ginger.

Divide the mixture into greased baking dishes.

Top with oatmeal crumble topping. Be sure to use gluten-free oats if necessary.

Bake until the topping is golden brown and the fruit is bubbling. Cool slightly, then serve as is, or with ice cream or whipped cream.

Tips for making Pineapple Rhubarb Crisp

• Chop the fruit into small pieces so that it will be easy to eat when baked in small containers like Mason jars or mini skillets.
• Use fresh or frozen (and thawed) rhubarb and fresh or canned (and drained) pineapple tidbits.
• If you don’t have fresh ginger, substitute ground ginger, but use half the amount.
• Serve plain as is, warm from the oven, or with ice cream or whipped cream. If you’re avoiding sugar, you can successfully sweeten whipped cream with a powdered 0-calorie sweetener like Swerve.

Can I freeze this Pineapple Rhubarb Crumble?

Yes! Wrap tightly and freeze for up to 3 months or more. I often freeze fruit crisps in small half-cup Mason jars.

Pineapple Rhubarb Crisp with Ginger

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 10

Calories: 257kcal

Author: Flavour & Savour

A hint of fresh ginger puts this Pineapple Rhubarb Crisp over the top! Baked in a skillet, a pie plate, mini skillets or small Mason jars, it's made with a minimum amount of sweetener.

Print Recipe

Ingredients

• 3 cups rhubarb, finely chopped
• 3 cups pineapple, finely chopped
• 2 tbsp cornstarch
• 1/3 cup sweetener, use honey, Monkfruit with erythritol, or coconut sugar
• 1.5 tsp fresh ginger, finely grated OR 3/4 tsp ground ginger

Crisp Topping

• 2 cups rolled oats, gluten-free, if necessary
• 1 cup oat flour, or almond flour
• 1/3 cup, sweetener use Monkfruit with erythritol, coconut sugar
• 2/3 cup butter
• 1/4 tsp sea salt

Instructions

• Grease a skillet, an 8-inch square baking dish, a 9-inch round pie dish or a combination of mini skillets and 1/2 cup Mason jars. Preheat oven to 375°F.
• In a large bowl, combine finely chopped rhubarb and pineapple with sweetener, cornstarch and freshly grated ginger.
  
• Combine Crisp topping ingredients in a medium bowl and cut in butter. Alternately, pulse mixture in a food processor until butter or coconut oil is in pea-sized pieces.
• Fill greased baking dish with pineapple-rhubarb mixture. 
  
• Top with Crisp topping. 
  
• Bake for 22-25 minutes or until topping is golden brown and fruit is bubbling.
  
• Remove from oven. Cool slightly, then serve warm, or with ice cream or whipped cream. 
  

Notes

This Rhubarb Crisp freezes well.

Nutrition

Calories: 257kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 171mg | Potassium: 266mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8.9% | Vitamin C: 32.2% | Calcium: 5.7% | Iron: 7.7%

Try my other fruit crisp recipes, too!

• Gran Marnier Strawberry Rhubarb Crisp
• Apple Crisp with Salted Caramel Bourbon Sauce
• Blueberry Limoncello Crisp
• Peach Crisp with Bourbon and Vanilla
• Rhubarb Raspberry Crisp with Crunchy Pecan Crumble

This post contains affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program. It’s an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Sharing is caring!