Rhubarb-Cherry Crunch Bev Helling
1 cup sugar 3 Tbsp. cornstarch
1 cup water 1 - 21 oz. can cherry pie filling
1/2 tsp. almond extract 1 cup flour
1 cup rolled oats 1 cup brown sugar
1/4 tsp. salt 1/2 cup butter
4 cups chopped rhubarb 1/4 cup chopped nuts
In saucepan, stir together sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Stir in cherry pie filling and almond extract. Set aside. In a large bowl, mix flour, oats, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press 2 cups of the mixture on to the bottom of a greased 13 x 9 x 2 inch baking dish. Spoon the rhubarb evenly over crust. Spread with cherry mixture. Combine remaining crumbs and nuts. Sprinkle over top. Bake in a 350 degree for 40 minutes. Serve warm or at room temperature. If you like, add ice cream or whipped cream. Makes 12 servings.