2 c. rhubarb, sliced
1 1/2 c. crushed pineapple and juice
1 tbsp. lemon juice
2 tbsp. cornstarch
1/4 tsp. cinnamon
1/2 tsp. salt
1 egg
1 1/2 c. sugar

Combine rhubarb, pineapple and juice. Set aside. Combine cornstarch, cinnamon and salt. Add to fruit mixture. Beat egg, add sugar, blend well and add to fruit mixture. Pour into 9 inch pie shell. Top with crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees for 35 to 40 minutes.