Recipe - Rhubarb-Cherry Crunch

1 cup Quick oatmeal
1 cup Flour
1 cup Brown sugar
1 pn Salt
One half cup Butter (1 stick)
FILLING
4 cup Diced fresh rhubarb
1 teaspoon Almond flavoring
1 cup Sugar
1 cn Cherry pie filling
1 cup Water
One half cup Chopped nuts
2 tablespoon Cornstarch

CRUST

Crust: Mix together all of the crust ingredients and press half of the
mixture on the bottom of a 9 X 13inch pan.

Spread the minced rhubarb on top of the crust. Boil the sugar, water, and
cornstarch until thick. Add the almond flavoring, then the cherry pie
filling. Spoon the mixture over the rhubarb. Sprinkle the remaining crust
mixture over it, then the nuts. Bake for 45 minutes at 350 F. Serve warm
with whipped cream.

Makes 12 servings.

YANKEE MAGAZINE's Favorite New England Recipes; 1972

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini