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From Dickinson, North Dakota, Lila McNamara relates, "Fresh or frozen rhubarb works equally well in this pie. It's delicious served with ice cream. And it's quick and easy if you use ready-made crusts."
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Pineapple Rhubarb Pie in Taste of Home April/May 2004, p12
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Reviewed on Jun. 12, 2011 by Reenwad
Took this to a grad party and it was a huge hit! Delicious!
Reviewed on Aug. 09, 2010 by KathyW0418
definetly a keeper!! I have made this twice and my hubby LOVES this recipe. The pineapple gives a whole new flavor to rhubarb.
Reviewed on Jul. 17, 2010 by maddbaker76
simple yet delicious
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