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.
Wondering what to make with rhubarb besides pie? You'll find lots of ideas here!
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 I started my day with this Strawberry Rhubarb Pie Smoothie for breakfast.
And if you love rhubarb pie but don't want to fuss with pastry, try this gluten-free Strawberry Rhubarb Galette.
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❤️ Why this recipe works
- Use less sugar! You'll remember that I'm always looking for ways to reduce granulated sugar in my 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.
- Lots of ways to bake it! 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.
🛒 Ingredients for Pineapple Rhubarb Crisp
Ready to get started? Here are a few notes about the key ingredients. You'll find a complete list with amounts in the recipe card below.
- rhubarb: use fresh or frozen (and thawed and drained)
- pineapple: use juicy, fresh golden pineapple 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: or quick oats, certified 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.
🔪 Step-by Step Instructions to make rhubarb crisp with pineapple
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.
Thaw in the refrigerator overnight, then cover and reheat in the oven at 350°F. until warmed through.
🗒 More fruit crisp recipes
When you make this rhubarb crisp with pineapple and ginger, please leave a comment and a rating below. I love hearing when you've made one of my recipes. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
📖 Recipe
Pineapple Rhubarb Crisp with Ginger
Equipment
Ingredients
- 3 cups rhubarb, finely chopped
- 3 cups pineapple, finely chopped
- 2 tablespoon cornstarch
- ⅓ cup sweetener, You can use honey, Monkfruit with erythritol, coconut sugar, or regular granulated sugar
- 1.5 teaspoon fresh ginger, finely grated OR ¾ teaspoon ground ginger
Crumble Topping
- 2 cups rolled oats, gluten-free, if necessary
- 1 cup oat flour, or almond flour
- ⅓ cup, sweetener, like Monkfruit with erythritol, coconut sugar, brown sugar or granulated sugar.
- ⅔ cup butter
- ¼ teaspoon 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 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.
Notes
- 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.
- This rhubarb crisp with pineapple freezes well. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge, then cover and reheat at 350°F. in the oven until warmed through.
Kimberly
I’ve noticed several of your delicious mason jar recipes and curious if you recommend freezing cooked or uncooked? I’m getting married next month and looking for things I can freeze now and either thaw or throw in oven right before the big day. Thanks!
Elaine
Hi Kimberly, Congratulations on your upcoming marriage! I have frozen fruit crisps both baked and unbaked. My favorite way to prepare these is to make a big batch of the crumble topping and freeze it. Then when I want to make a fruit crisp, I simply have to prepare the fruit and add the pre-made topping. Please note that since I wrote this recipe, 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." I use ramekins instead now. I'll update this post with this information. Have a wonderful wedding day!
Pat
Wow, can’t wait to make this, my husband loves his rhubarb. What degree was your oven set at?
Flavour & Savour
Hi Pat, We're rhubarb fans here, too. Bake this at 375°F. Thanks!