Cherry Rhubarb Crunch

• 1 tsp. shortening or floured baking spray
• 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, cleaned and leaves and ends removed
• 1 c. sugar
• 2 Tbsp. cornstarch
• 1 c. cold water
• 1 tsp. almond extract
• 1 (21 oz.) can cherry pie filling
• 1/2 c. finely chopped nut meats

1. Preheat oven to 350u0b0.
2. Grease a 9 x 13-inch baking pan with shortening or spray.
3. In large bowl, combine oats, brown sugar, flour and salt.
4. Stir well.
5. Using pastry cutter or fork, cut in butter until crumbly.
6. Pat 2 cups of mixture into prepared pan. Set aside remaining mixture.

shortening, rolled oats, brown sugar, flour, salt, butter, rhubarb, sugar, cornstarch, cold water, almond extract, cherry pie filling, nut meats

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249626 (may not work)