Hawaiian Rhubarb Crisp

Transport your taste buds to paradise with this Hawaiian Rhubarb Crisp, a delightful tropical twist on a classic dessert. Juicy rhubarb and sweet, tangy pineapple combine to create a vibrant fruit filling, perfectly balanced with a golden, buttery topping featuring rolled oats, shredded coconut, and a hint of cinnamon. This easy crisp recipe comes together in just 15 minutes of prep, making it a fantastic option for summer gatherings or cozy weeknight desserts. Serve it warm straight from the oven, paired with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. Whether you're craving a fruity dessert or looking to impress with a tropical-inspired treat, this Hawaiian Rhubarb Crisp is sure to delight!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 cups rhubarb (fresh or frozen, chopped)
• 1 cup pineapple chunks (canned or fresh, drained if using canned)
• 0.75 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup rolled oats
• 0.5 cup all-purpose flour
• 0.75 cup brown sugar (packed)
• 0.5 cup shredded coconut (sweetened or unsweetened, based on preference)
• 1 teaspoon ground cinnamon
• 0.5 cup unsalted butter (melted)
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish with butter or non-stick spray.

Step 2

In a large bowl, combine the rhubarb and pineapple chunks. Sprinkle the granulated sugar and cornstarch over the fruit and toss until evenly coated. Spread this mixture evenly into the prepared baking dish.

Step 3

In another mixing bowl, stir together the rolled oats, flour, brown sugar, shredded coconut, and ground cinnamon.

Step 4

Pour the melted butter and vanilla extract into the dry topping ingredients and mix until the mixture is crumbly and evenly combined.

Step 5

Sprinkle the oat and coconut topping evenly over the fruit mixture in the baking dish, ensuring the fruit is fully covered.

Step 6

Bake the rhubarb crisp in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.

Step 7

Remove the crisp from the oven and let it cool for at least 10 minutes before serving. This will allow the filling to thicken slightly.

Step 8

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired. Enjoy your tropical Hawaiian Rhubarb Crisp!

Nutrition Facts

Serving size	1487.7 grams (1487.7g)

Amount per serving	% Daily Value*
Calories	3163

Total Fat 114.20g	146%
Saturated Fat 71.40g	357%
Polyunsaturated Fat NaNg
Cholesterol 258mg	86%
Sodium 111mg	5%
Total Carbohydrate 526.80g	192%
Dietary Fiber 27.90g	100%
Total Sugars 370.00g
Protein 29.20g	58%

Vitamin D 0IU	0%
Calcium 802mg	62%
Iron 11mg	58%
Potassium 2763mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 3.6%

Carbs: 64.8%