Rhubarb Cherry Crunch - cooking recipe

Ingredients

4 c. rhubarb
2 Tbsp. cornstarch
1 tsp. almond extract (if cherries are used)
3/4 c. quick cooking oats
3/4 c. brown sugar
3/4 c. flour
1/3 c. butter
1/2 c. chopped walnuts
1/2 c. sugar
1 c. water
dash of salt
1 (1 lb. 5 oz.) can cherry pie filling (can delete, but then add rhubarb)

Preparation

Place rhubarb in an 11 x 7-inch baking pan.
Combine sugar and cornstarch in a small saucepan.
Gradually stir in water.
Cook, stirring constantly over medium heat, until thick.
Stir in pie filling and almond extract.
Pour over rhubarb.
Combine oatmeal, flour, sugar, salt and butter until crumbly.
Add walnuts and sprinkle over fruit.
Bake at 350\u00b0 for 45 minutes.
Serve with whipped cream.