3 tbsp. tapioca
1 1/2 c. sugar
2 cans (8 3/4 oz. size) pineapple tidbits, drained
1/3 c. water
1 tsp. salt
2 1/2 c. rhubarb

Combine tapioca, sugar, salt, rhubarb, pineapple and water. Let stand about 15 minutes. Roll pastry 1/8 inch thick and line a 9 inch pie plate. Trim pastry 1 inch larger than pie plate, fold edge to form a standing rim and flute. Fill with fruit mixture.

Combine 1/3 cup brown sugar (firmly packed), 3 tablespoons flour, 1/4 teaspoon cinnamon and 2 tablespoons soft butter. Mix with pastry blender until crumbs are the size of large peas. Sprinkle over fruit mixture. Bake at 425 degrees for 35-40 minutes, until syrup boils with heavy bubbles that do not burst.