Weekly Recipe - Pineapple Rhubarb Crisp

I realize that it is getting a bit late in the season for this (even here in Banff where the growing season is late and short). Rhubarb can be found in the freezer section year round in some places. This recipe makes it worth checking out. I am a huge fan of any kind of crisp, especially when I can make homemade sweet cream ice cream to put on top. I had never thought of the combination of rhubarb and fresh pineapple... it is awesome! The sweet and tart go so well together. The heading of the recipe, from a free thrifted copy of Homemakes Magazine states "Consider this dessert a study in North-South dialogue: a blending of rich tropical sweetness with cool climate tartness". On a side note, old magazines abound, usually for free, so if you are ever in need of a new recipe, aside from the internet, or your cookbook collection, just pick up some free magazines, flip through, and pick out a something new to try...

Pineapple Rhubard Crisp
Homemakers Magazine

Ingredients
Makes 6-8 serving

4 cups/1 L chopped rhubarb
3 cups/750 ml chopped fresh pineapple
3 Tbsp/45ml granulated sugar (I use organic raw)
1 Tbsp/15 ml cornstarch
1 cup/250 ml all-purpose flour (I used organic whole wheat pastry flour)
2/3 cup/150 ml packed brown sugar
1 tsp/5 ml finely grated orange rind
1 tsp/5 ml ground ginger
1/4 tsp/1 ml EACH cinnamon and nutmeg
pinch cayenne pepper
1/3 cup/75 ml salted butter, melted

Directions
Toss together rhubard, pineappple, granulated sugar, and cornstarch; place in buttered 8 inch/20 cm square baking dish. Whisk together flour, brown sugar, orange rind, ginger, cinnamon, nutmeg, and cayenne until throughly combined. Drizzle with butter; stir until in small crumbs. Spread over fruit mixture. Bake in centre of 350 degree F/ 180 degree C oven until fruit is bubbling and topping is crisp, 50 -60 minutes.

Sweet Cream Base
By Ben & Jerry's

Ingredients
Makes 1 Liter

2 eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk

Directions
Beat eggs, using a wire whisk, until frothy, 1-2 minutes. Add sugar a little at a time, beating about 1 minute. Add cream and milk and whisk to combine. Freeze according to your ice cream maker's directions.