2 c. flour
1 1/2 c. oatmeal
1 c. butter, melted
1 c. brown sugar
4 c. diced rhubarb
1 c. sugar
1 c. water
2 tbsp. (heaping) cornstarch
1 tsp. almond extract
1 can cherry pie filling

Mix first 4 ingredients until crumbly. Press 3/4 of mixture in 9 x 13 inch pan. Top with 4 cups diced rhubarb. Cook sugar, water, cornstarch and extract until thick and clear. Add pie filling. Pour over rhubarb. Sprinkle remaining crumb mixture on top. Bake 45-60 minutes at 350 degrees.