A hint of fresh ginger puts this Pineapple Rhubarb Crisp over the top! Baked in a skillet, a pie plate, mini skillets or small ramekins, it's made with a minimum amount of sweetener.
⅓cupsweetener,You can use honey, Monkfruit with erythritol, coconut sugar, or regular granulated sugar
1.5teaspoonfresh ginger,finely grated OR ¾ teaspoon ground ginger
Crumble Topping
2cupsrolled oats,gluten-free, if necessary
1cupoat flour,or almond flour
⅓cup,sweetener,like Monkfruit with erythritol, coconut sugar, brown sugar or granulated sugar.
⅔cupbutter
¼teaspoonsea 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.