1/4 cup flour
1/2 cup sugar
1/4 tsp salt
6 cups rhubarb (about 1 1/2 lbs.) cut in half inch or inch pieces
1 can (14 oz.) drained pineapple chunks

Topping:

3/4 cup rolled oats, uncooked
1/2 cup light brown sugar
1/4 cup butter

Sift together flour, sugar, and salt. Mix thoroughly with the rhubarb and pineapple chunks. Turn into buttered baking dish-1 1/2 qt size (9 X 9) square pan.

For the topping combine rolled oats, brown sugar and butter. Mix until crumbly. Sprinkle over the rhubarb.

Bake at 350°F for 30-35 minutes.