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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

Pastry for 9-inch
lattice-top pie
3 c Fresh rhubarb cut in
1/2-inch pieces about 1
pound
1 8-3/4 oz crushed
pineapple ^undrained^
1 1/4 c Sugar
1/3 c Sifted all-purpose flour
2 T Butter or margarine

INSTRUCTIONS

Mix rhubarb and pineapple. Combine sugar, fluor, and dash salt; toss
with fruits. turn into pastry-lined plate. Dot with butter. Adjust
lattice top; seal. Bake at 400 degrees (F) for 40 minutes.  Posted to
EAT-L Digest 16 Apr 97 by Douglas B Charlesworth  <doug.food@JUNO.COM>
on Apr 16, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5529
Calories From Fat: 2576
Total Fat: 288.7g
Cholesterol: 666.4mg
Sodium: 2731.7mg
Potassium: 1795.4mg
Carbohydrates: 687.9g
Fiber: 17.3g
Sugar: 257.6g
Protein: 63.5g


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