1 cup rolled oats
1 cup packed brown sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
4 cups diced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon almond extract
1 can (21 ounces) cherry pie filling
1/2 cup finely chopped walnuts
Vanilla ice cream
1. Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into
a greased 13x9-in. baking dish; cover with rhubarb.
2. In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over
rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes.
If desired, serve with ice cream.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
YIELD: 15 servings.