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    Desserts: 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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