20(ish)--- Pineapple Rhubarb Crunch

Rhubarb is a fantastic fibrous vegetable that is often eaten like a fruit.  It's tartness requires the addition of quite a bit of sugar in baking, or you can combine it with a sweeter fruit (more natural sugars) and use less sugar.  Read on.


My grandmother used to combine pineapple and rhubarb into a pie.  Weird combo? You have to try it.  Grandma knew what she was doing.  A crunch allows you to add (hide) lots of healthy nuts, seeds, and grains to make dessert a bit healthier.  


Pineapple Rhubarb Crunch
Serves 6-8


20 oz can pineapple tidbits, drained with juice reserved
3 cups sliced rhubarb
2 tsp cornstarch
2/3 cup white sugar
1/2 cup wheat bran
1 cup rolled oats
2/3 cup brown sugar
3/4 cup chopped almonds
2 Tbsp chia seeds
1/4 cup butter, melted
1/4 cup olive oil


In a nonstick saucepan, combine reserved pineapple juice and white sugar.  Bring to a low boil over medium heat, then whisk in cornstarch.  Continue to cook until slightly thickened, ~5 minutes.  Place rhubarb and pineapple tidbits into a bowl and pour warm liquid over.  Set aside.


In a separate bowl, combine bran, oats, brown sugar, almonds and chia seeds.  Pour in olive oil and melted butter and use a fork to mix until crumbs are formed.


Preheat oven to 350 degrees.  Lightly grease a 1 1/2 quart glass baking dish.  Press half of crumb mixture into bottom of the dish.  Pour in pineapple rhubarb mixture.  Sprinkle remaining crumb mixture over the top.  Bake for ~40 minutes, until top begins to brown and filling is bubbling.  


Serve warm with vanilla frozen yogurt or light whipped cream.