• 1serving
  • 45minutes
  • 447calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 1 (15 ounce) package refrigerated pie crusts

  2. 1 1/3 cups white sugar

  3. 1/3 cup all-purpose flour

  4. 1/2 teaspoon grated orange zest

  5. 1/8 teaspoon salt

  6. 3 cups chopped rhubarb

  7. 1 cup drained crushed pineapple

  8. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.

  2. In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.

  3. Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.


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