4 c. rhubarb, diced
1 (9 oz.) can drained pineapple
1 1/4 c. sugar
1/3 c. flour
Dash of salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. orange rind

Combine the rhubarb and pineapple and set aside. Combine the rest of the ingredients and mix in with the rhubarb. Add to an unbaked pastry shell. Top with a bit of butter and cover with a lattice top. Bake at 400 degrees for 10 minutes and then at 350 degrees for 50 minutes. This pie bubbles a lot, so use a large glass pan with high sides. Covering the crust edge with aluminum foil will prevent over burning.