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
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.