1 1/2 c. fresh pineapple, cut in sm. pieces
1 1/2 c. fresh rhubarb, cut in sm. pieces
3/4 c. sugar
3 tbsp. minute tapioca
2 tbsp. orange juice
1 1/2 c. strawberries, cut in sm. pieces
1 baked 10 inch pie shell
Butter flavoring; optional
Whipped topping

Mix pineapple and rhubarb with sugar, tapioca and orange juice. Let stand for minutes. Cook over medium heat until tapioca dissolves and mixture thickens. Stir in strawberries. Pour into baked pie shell. Chill for 4 hours. Spread with whipped topping. Serves 6.