Ingredients:

1 1/4 cups sugar

1/4 cup all-purpose flour

3 1/4 cups thinly sliced rhubarb

14 ounces crushed drained pineapple

pastry for double-crust pie

1/2 teaspoon granulated sugar

Directions:

1. In large bowl measure 1st amount of sugar and flour, stir.

2. Add rhubarb and pineapple, stir.

3. Pour fruit mixture into unbaked pie shell.

4. Moisten pastry rim and cover with top crust.

5. Cut slits in top crust to let steam escape.

6. Sprinkle with remaining sugar.

7. Bake in 350° oven on bottom rack for 50- 60 minutes until browned and rhubarb is cooked.

Bon Appetit!