Rhubarb Cherry Almond Crunch

Rosemary Borgert often served this sweet attractive dessert during rhubarb season. The recipe was passed down from her mother, Marie (McDonald) Borgert. CJK

Rhubarb Cherry Almond Crunch

 (Rosemary Borgert)

Crust:

1 cup quick oatmeal

1 cup brown sugar

Pinch of salt

1 cup flour

1/2 cup butter

Filling:

4 cups rhubarb, diced

1 cup sugar

1 cup water

2 tbsp. cornstarch

Red food coloring, optional

1 tsp. almond flavoring

1 can cherry pie filling

1/2 cup nuts, chopped, optional

Whipped cream

Grease a 9x13-inch glass pan. Mix the ingredients for the crust together and press half of mixture into the bottom of the pan. Put the rhubarb on top of crust.

Preheat oven to 350° F.

Boil the sugar, water, and cornstarch together until thick. Add a few drops of red food coloring (if desired), almond flavoring and pie filling. Spoon the mixture over the rhubarb. Sprinkle the remaining crust mixture over the top and then the nuts. Bake for 45 minutes at 350°F. Serve with whipped cream.

Yield: 12 servings

A note from Carol: See another of Rosemary’s recipes, Strawberry Bundt Cake, posted May 5 on “Food, Faith and Fellowship.”