Serves 4. Recipe from The Food Channel.
4 cups frozen rhubarb, thawed and drained
4 cups cubed pineapple, drained
2 cups sugar, divided
3½ cups all-purpose flour
1½ cups salted butter, cubed
Preheat oven to 375˚F. Combine rhubarb, pineapple and ½ cup sugar in a medium saucepan on medium-high heat. Simmer until juices are released and syrup forms. Pour into a buttered, 2-quart casserole dish. In a medium bowl, combine flour, remaining sugar and butter, mixing with hands until butter forms coarse crumbs. Distribute crumbs evenly over rhubarb mixture. Bake for 40 minutes or until bubbling and browned on top. Serve warm.