A hint of fresh ginger puts this gluten-free Pineapple Rhubarb Crisp over the top! Using naturally sweet pineapple allows you to make this fruit crumble 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 small ramekins. 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, mini cast iron pans, or ramekins.
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 ramekins 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.
- *Note that since this recipe was originally written, the Ball company has advised that the "glass used for Ball and Kerr canning jars is not tempered for oven use and is not meant to be used in baking projects." While I've never had a problem baking with jars, I use small ramekins instead now, just to be safe.
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 ramekins.
More fruit crisp recipes
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Pineapple Rhubarb Crisp with Ginger
- 3 cups rhubarb, finely chopped
- 3 cups pineapple, finely chopped
- 2 tablespoon cornstarch
- ⅓ cup sweetener, use honey, Monkfruit with erythritol, or coconut sugar
- 1.5 teaspoon fresh ginger, finely grated OR ¾ teaspoon ground ginger
- Grease a skillet, an 8-inch square baking dish, a 9-inch round pie dish or a combination of mini skillets and ½ 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 crumble 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 crumble 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.