Cherry Rhubarb Crunch

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