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     Title: Cherry Rhubarb Crunch
Categories: Fruits, Grains, Nuts
     Yield: 15 servings

     1 c  Rolled oats
     1 c  Brown sugar; packed
     1 c  A-P flour
   1/4 ts Salt
   1/2 c  Butter; cold, in cubes
     4 c  Rhubarb; diced
     1 c  Sugar
     2 tb Corn starch
     1 c  Water
     1 ts Almond extract
    21 oz Cherry pie filling
   1/2 c  Walnuts; fine chopped
          Vanilla ice cream (optional)

 Set oven @ 350 F/175 C.

 In a large bowl, combine oats, brown sugar, flour and
 salt; stir well. Cut in butter until crumbly. Pat 2 cups
 mixture into a greased 13x9" baking dish; cover with
 rhubarb. Set aside remaining crumb mixture.

 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.

 Recipe by Sharon Wasikowski, Middleville, Michigan

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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