Title: Rhubarb-cherry crunch
 Categories: Desserts
      Yield: 12 Servings
 
      1 c  Quick oatmeal
      1 c  Flour
      1 c  Brown sugar
      1 pn Salt
    1/2 c  Butter (1 stick)
           FILLING
      4 c  Diced fresh rhubarb
      1 ts Almond flavoring
      1 c  Sugar
      1 cn Cherry pie filling
      1 c  Water
    1/2 c  Chopped nuts
      2 tb Cornstarch
 
  CRUST
  
  Crust: Mix together all of the crust ingredients and press half of the
  mixture on the bottom of a 9 X 13-inch pan.
  
  Spread the diced 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