1 c rolled oats
1 c packed brown sugar
1 c all-purpose flour
1/4 tsp salt
1/2 c butter or margarine
4 c diced rhubarb
1 c sugar
2 tbsp cornstarch
1 c water
1 tsp almond extract
1 can (21 ounces) cherry pie filling
1/2 c finely chopped walnuts
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 13-in. x 9-in x 2-in. baking pan; cover with rhubarb. 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 at 350° for about 40-45 minutes.
Yield: 12-15 servings