Rhubarb-Pineapple Crumble

Description
Serves 6 – 8

Ingredients

 * 7 cups fresh rhubarb, cut in 1-inch chunks
 * 1 x 8 oz can crushed pineapple
 * 1 cup brown sugar
 * 3 tbsp cornstarch
 * 2 tsp finely shredded lemon peel

Topping

 * ⅔ cup flour
 * ¼ cup brown sugar
 * 1 tbsp granulated sugar
 * 1 tbsp chopped crystallized ginger
 * salt
 * ⅓ cup butter / margarine

Directions

 * 1) Drain pineapple and combine with rhubarb and brown sugar.
 * 2) Let stand 1 hour.
 * 3) Drain mixture, reserving juices and adding enough additional water to make ⅔ cup of juice.
 * 4) Combine juices and cornstarch in a small pan and cook over medium heat until thickened.
 * 5) Remove from heat and combine with rhubarb-pineapple mixture.
 * 6) Add lemon peel and place in a 2-quart baking dish.
 * 7) In another bowl, combine topping ingredients, using a pastry blender to cut in butter until mixture is crumbly.
 * 8) Spoon over top of fruit mixture.
 * 9) Bake in a 350°F oven about one hour or until light brown and bubbly.
 * 10) Best served with vanilla ice cream!