2 c. well drained pineapple chunks
2 c. (1 inch) pieces rhubarb
1/2 c. brown sugar, divided
1/2 c. whole wheat flour
1/2 c. rolled oats
1/4 c. butter, softened
1 tsp. cinnamon

In greased 8-inch square baking dish mix pineapple and rhubarb; sprinkle with 1/4 cup brown sugar. In small bowl mix remaining 1/4 cup brown sugar, whole wheat flour, oats, butter and cinnamon until crumbly. Sprinkle evenly over fruit. Bake at 375 degrees for 30 to 40 minutes. Makes 4 generous servings for microwave. Cook on high 8 minutes.