2 c. flour
1 tsp. salt
2/3 c. shortening
1/2 c. milk
Nutmeg
Butter
2 c. fresh chopped rhubarb
8 tbsp. sugar
3 tbsp. flour

Sift flour and salt, cut in shortening until mixture looks like cornmeal. Add milk and stir to blend. Roll out 1/4" thick and cut in 5" squares. Distribute 1/4 cup rhubarb in center of each square. Combine sugar and remaining flour and sprinkle over the rhubarb. Sprinkle with nutmeg and dot with butter. Pinch pastry edges together. Prick with a fork and arrange in a large greased pan. Pour pineapple sauce over top and sprinkle with pecans if desired. Bake 25 to 30 minutes in a 400 degree oven. Serve hot or cold.

PINEAPPLE SAUCE:

1 1/2 c. sugar
2 c. pineapple juice
1/2 c. butter
1/2 tsp. nutmeg
Few drops red food coloring

Combine all ingredients and cook for five minutes. Pour over dumplings.