Cheery Cherry Crisp

• 3-1/2 cups frozen pitted dark sweet cherries, thawed
• 3/4 cup sugar, divided
• 2 tablespoons cornstarch
• 1 cup chopped fresh or frozen rhubarb, thawed
• 2 tablespoons minced fresh basil
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 cup reduced-fat margarine

1. Drain cherries, reserving juice. Add enough water to measure 1/2 cup. Set cherries aside. In a microwave-safe 8-in. square baking dish, combine 1/2 cup sugar, cornstarch and reserved juice until smooth. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring occasionally. Gently stir in the rhubarb, basil, reserved cherries and remaining sugar.
2. In a small bowl, combine the flour, oats, brown sugar and salt. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over cherry mixture. Bake, uncovered, at 350u0b0 for 30-35 minutes or until golden brown.

sweet cherries, sugar, cornstarch, frozen rhubarb, fresh basil, allpurpose, oats, brown sugar, salt, margarine

Taken from www.tasteofhome.com/recipes/cheery-cherry-crisp/ (may not work)