Cherry Rhubarb Crunch
Source of Recipe
Sharon Wasikowski
List of Ingredients
1 cup rolled oats
1 cup packed brown sugar
1 cup flour
1/4 teaspoon salt
1/2 cup butter
4 cups diced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon almond extract
21 ounces cherry pie filling
1/2 cup finely chopped walnuts Recipe
In a large mixing bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9 inch baking pan; cover with rhubarb. in a small saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling, then spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake at 350 for about 40-45 minutes. Serves 12-15.
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