Pineapple Rhubarb Crisp. 4 cups frozen rhubarb, thawed and drained. 6 cups rhubarb (about 1 1/2 lbs.) cut in half inch or inch.
Pineapple Rhubarb Crisp Food Channel
2 cans (8 ounces each) crushed pineapple, drained. Add water and cook until thickened, stirring constantly. 3 cups chopped fresh or frozen rhubarb, thawed. 4 cups frozen rhubarb, thawed and drained. 3 cups chopped fresh rhubarb or 3 cups frozen rhubarb. Combine 1 tablespoon butter, 3 tablespoons flour, the brown sugar and nutmeg. Web 1 large egg, beaten. 4 cups cubed pineapple, drained. Web melt butter in saucepan. 6 cups rhubarb (about 1 1/2 lbs.) cut in half inch or inch.
Web directions preheat the oven to 350 degrees f (175 degrees c). 2 cans (8 ounces each) crushed pineapple, drained. Web 4 cups frozen rhubarb, thawed, drained; 3 cups chopped fresh rhubarb or 3 cups frozen rhubarb. Web directions preheat the oven to 350 degrees f (175 degrees c). Stir in flour, sugar, nutmeg, and add salt. Web melt butter in saucepan. Web 1 large egg, beaten. 1 cup canned crushed pineapple, drained. Web preheat oven to 350°f. Combine 1 tablespoon butter, 3 tablespoons flour, the brown sugar and nutmeg.
