This is an old recipe of mine that uses fresh rhubarb and tinned pineapple and a little bit of orange zest in the filling.
Substituted 2 tb tapioca flour + 1 t cornstarch instead of flour. Made it with gluten free pie crust. Used 1/2 c sugar and 1/4 c agave nectar. Amazing! Perfectly sweet and tangy! - 14 Oct 2017 (Review from Allrecipes US | Canada)
I gave it a five even tho I modified it. I used a whole 15 ounce can of crushed pineapple and 4 cups rhubarb. I also used my own scratch recipe for the crust. Will definitely make it over and over again. It is a keeper. Thanks - 04 Jun 2017 (Review from Allrecipes US | Canada)