Ingredients

• 1 cup white sugar
• 3 tablespoons cornstarch
• 1 cup cold water
• 1 , 21 ounce
• 0.5 teaspoons almond extract
• 4 cups chopped fresh rhubarb

Instructions

1. 1 Combine sugar and cornstarch in a saucepan over medium heat. Stir in cold water and cook, stirring constantly, until thick and bubbly. Stir in cherry pie filling and almond extract; set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix flour, oats, brown sugar, and salt in a medium bowl. Cut in margarine with 2 knives or pastry blender until mixture resembles coarse crumbs. Press 2 cups crust mixture into a 9x13-inch baking dish.
4. 4 Scatter rhubarb over crust; spread cherry mixture over rhubarb. Stir chopped nuts into remaining crust mixture; sprinkle on top of cherry-rhubarb mixture.
5. 5 Bake in the preheated oven until top is crisp and golden, about 40 minutes.

Nutrition per serving