Rhubarb Pineapple PieThis recipe is a terrific way to use the rhubarb proliferating in the garden. It goes together in minutes. 

Pastry for a single crust pie

Ingredients for pie filling
1 1/3 cups sugar
1/3 cup flour
1 20 oz can crushed pineapple, drained
3 cups rhubarb, cleaned and chopped into 1 inch pieces

Ingredients for Streusal Topping
1/2 cup brown sugar, lightly packed (light or dark brown)
1/2 cup granulated sugar
1/2 cup  all-purpose flour (*see note for gluten free option)
1 1/2 tsp ground cinnamon 1/8 tsp salt
1/4 cup unsalted butter, cold and cut into small pieces 


Make pastry for single-crust pie.
Heat oven to 425 degrees.
Cut rhubarb into one-inch pieces.
In a large bowl, mix sugar and flour.
Stir into rhubarb and pineapple.
Pour into pastry-lined pie pan.

Make streusal topping:
In a large bowl, stir together the brown sugar, granulated sugar, all-purpose flour, cinnamon (if using), and salt.
Add the pieces of cold butter into the bowl and use a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal (the goal is a crumbly mixture rather than a cohesive dough). Spoon over the pie filling.
Bake for 40-50 minutes until crust is golden brown and juice begins to bubble.
Cool on wire rack.