Rhubarb Pineapple Pie - cooking recipe

Ingredients

2 1/2 c. fresh rhubarb, cut in 1/2-inch pieces before measuring
1 1/4 c. drained pineapple (tidbits or crushed)
3 Tbsp. quick cooking tapioca
1 1/4 c. sugar
1/2 tsp. salt
1/3 c. water
pastry for 1-crust 9-inch pie
1/3 c. firmly packed brown sugar
3 Tbsp. flour
1/2 tsp. cinnamon
2 Tbsp. slightly soft butter

Preparation

Combine rhubarb, pineapple, tapioca, sugar, salt and water; let stand about 15 minutes.
Fill pastry with fruit mixture.
Combine brown sugar, flour, cinnamon and butter to make topping; sprinkle over fruit.
Bake in hot oven at 425\u00b0 for 35 to 40 minutes or until syrup boils with heavy bubbles that do not burst.
This recipe makes 1 pie.