Ingrients & Directions
Pastry for 9-inch
-lattice-top pie
3 c Fresh rhubarb cut in
-1/2-inch pieces (about 1
-pound)
1 cn (8-3/4 oz) crushed
-pineapple, ^undrained^
1 1/4 c Sugar
1/3 c Sifted all-purpose flour
2 tb Butter or margarine
Mix rhubarb and pineapple. Combine sugar, fluor, and dash salt; toss with
fruits. turn into pastry-lined plate. Dot with butter. Adjust lattice top;
seal. Bake at 400 degrees (F) for 40 minutes.
Yields
1 Servings