3 c. fresh rhubarb, cut in 1/2" pieces
1 (8 3/4 oz.) can crushed pineapple
1 1/4 c. sugar
1/3 c. flour
2 tbsp. butter
Pastry for 9" lattice top pie

Mix rhubarb and pineapple. Combine sugar, flour and salt. Toss with fruit. Turn into pastry shell. Dot with butter, adjust lattice top; seal. Bake at 400 degrees for 40 minutes.