Rhubarb-Pineapple Crumble

Ingredients
Topping
 * 7 Cups fresh rhubarb, cut in 1-inch chunks
 * 1 8-oz can crushed pineapple
 * 1 Cup brown sugar
 * 3 Tbs. cornstarch
 * 2 tsp. finely shredded lemon peel


 * 2/3 Cup flour
 * 1/4 Cup brown sugar
 * 1 Tbs. granulated sugar
 * 1 Tbs. chopped crystallized ginger
 * salt
 * 1/3 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 2/3 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 degree oven about one hour or until light brown and bubbly.
 * 10) Best served with vanilla ice cream!
 * 11) Serves 6-8