Rhubarb season is relatively short (it’s only April through June) but the herbaceous perennial vegetable has become one of the trendiest seasonal ingredients. The tart stalks of deep ruby seem to be cropping up in juices, syrups and pies everywhere. If you search for #rhubarb on Instagram, you’ll find more than 400,000 photos of rhubarb-centric dishes thanks to Insta-famous bakers like @lokokitchen, who creates deliciously geometrical pies, which have helped elevate rhubarb’s status. It’s no wonder rhubarb is increasing in popularity. Aside from being visually stunning and absolutely Instagrammable, the vegetable (that’s right – it’s not a fruit) is juicy in texture and packs a punch of sweet and sour flavor.
There are only five ingredients in the pineapple rhubarb crisp, but fewer ingredients doesn’t mean less flavor. The sugar balances the tartness of the rhubarb pineapple reduction and the crust absorbs some of the syrup, giving the crisp a gooey and crumbly texture. This is the perfect recipe for first-timers learning how to work with rhubarb. And regardless of how the crisp is plated, it’ll still look delicious on Instagram.
- 4 cups frozen rhubarb, thawed, drained
- 4 cups cubed pineapple (2-20 oz. cans), drained
- 2 cups sugar, divided
- 3 & 1/2 cups all-purpose flour
- 1 & 1/2 cups butter, salted (3 sticks), cubed
- 1 Preheat oven to 375°F.
- 2 Combine rhubarb, pineapple and 1/2 cup sugar in a medium saucepan on medium high heat. Let simmer until juices are released and a syrup forms.
- 3 Pour into buttered, 2-quart casserole dish.
- 4 In a medium bowl, combine flour, remaining sugar, and butter, mixing with hands until the butter forms coarse crumbs. Distribute crumbs evenly over rhubarb mixture.
- 5 Bake for 40 minutes or until bubbling and browned on top. Serve warm. Excellent with ice cream on top.