9 inch pie crust
1 1/2 c. sugar
2 1/2 tbsp. cornstarch
1/4 tsp. ground nutmeg
1/2 tsp. grated orange rind
1/4 c. orange juice
2 tbsp. butter
3 c. sliced rhubarb
1 sm. can crushed or cubed pineapple

Combine sugar, cornstarch and nutmeg. Stir well to blend. Stir in the orange rind, juice and butter. Cook over medium heat, stirring constantly. Cook until thick and bubbly. Stir in rhubarb and pineapple. Pour mixture into pie shell. Make lattice fashion on pie. Bake at 425 degrees for 10 minutes. Reduce heat and bake 350 degrees for 30 minutes, until crust is browned.