| 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 |
cn |
(8-3/4 oz) crushed pineapple, ^undrained^ |
| 1 1/4 |
c |
Sugar |
| 1/3 |
c |
Sifted all-purpose flour |
| 2 |
tb |
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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“To ignore our Creator is the height of selfishness”