![](https://cdn.statically.io/img/www.allrecipes.com/thmb/qsSxIwXncPi6fer8H5PvPWjUbDY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/141646-a49a4b311c084333a51e8e56122a5e53.jpg)
Ingredients
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1 pastry for a 9 inch double crust pie
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1 pound fresh rhubarb, cut into 1 inch pieces
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2 (8 ounce) cans pineapple chunks, drained
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1 ⅛ cups white sugar
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2 tablespoons tapioca
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1 tablespoon milk
Directions
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Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
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In a large bowl, mix together rhubarb, pineapple chunks, sugar, and tapioca. Place in pie crust. Cover with top crust; seal and crimp edge. Brush with milk, and cut a few slits in the top to allow steam to vent.
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Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.
Nutrition Facts (per serving)
390 | Calories |
15g | Fat |
62g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 390 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 4g | 19% |
Cholesterol 0mg | 0% |
Sodium 238mg | 10% |
Total Carbohydrate 62g | 23% |
Dietary Fiber 3g | 11% |
Total Sugars 37g | |
Protein 4g | 7% |
Vitamin C 10mg | 11% |
Calcium 64mg | 5% |
Iron 2mg | 9% |
Potassium 265mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.