Cherry Rhubarb Crunch

• 1 cup rolled oats
• 1 cup packed brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 4 cups diced rhubarb
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon almond extract
• 1 can (21 ounces) cherry pie filling
• 1/2 cup finely chopped walnuts
• Vanilla ice cream

1. Preheat oven to 350u0b0. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb.
2. 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 until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.

rolled oats, brown sugar, flour, salt, cold butter, rhubarb, sugar, cornstarch, water, almond, cherry pie filling, walnuts, vanilla ice cream

Taken from www.tasteofhome.com/recipes/cherry-rhubarb-crunch/ (may not work)