|Sugar||3⁄4 Cup (12 tbs)|
|Rhubarb||1 Pound, cut into 1 inch pieces|
|Strawberries||1 Pint, hulled|
|Heavy cream||1 1⁄2 Cup (24 tbs), whipped|
Combine sugar and cornstarch and toss with rhubarb; let stand 15 minutes.
Cook, covered, in a heavy saucepan over very low heat 15 to 20 minutes or until rhubarb is just tender and mixture is thickened; stir occasionally.
Leaving the leaves intact, slice off a third of the pineapple lengthwise.
Cut out the fruit and dice; discard this portion of the shell.
Then cut out fruit from the remaining pineapple, reserving the shell.
Discard the core and dice the fruit.
Reserve a few of the best strawberries for garnish; cut the remainder in half.
Stir the diced pineapple and halved strawberries into chilled rhubarb; fold in whipped cream.
Pile mixture into the pineapple shell.
Refrigerate until ready to serve.
Garnish with reserved strawberries.