- 2 cups sugar, divided
- ¼ cup all-purpose flour
- 3¼ cups sliced rhubarb
- 14 ounces pineapple tidbits, drained
- 1 tube of croissant dough
- ½ teaspoon of cinnamon.
- 1 egg yolk for an egg wash
- ½ teaspoon granulated sugar + extra cinnamon for garnish
DirectionsFirst scrub the rhubarb! It can be a little gross, so use a vegetable brush, after all it grows in the mud. When clean and dry, cut into pieces about the size of the pineapple tidbits you are using.
Place in a large bowl and sprinkle about ½ cup of sugar over all and stir until each piece is coated. Cover and place in refrigerator for at least 2 hours, better if overnight. My great grandmother used to “sugar” fresh strawberries this way and the results were always great.