CRUST:

1 c. oatmeal
1 c. brown sugar
:
4 c. rhubarb
1/8 tsp. salt
1 c. flour
1/2 c. butter

FILLING:

1 c. sugar
1 c. water
2 tbsp. cornstarch
1 tsp. almond extract
1 can pie filling, cherry or strawberry

Crust mix together, press 1/2 to 3/4 in 9 x 13 inch pan. Save rest for sprinkling over top before baking.

Put rhubarb in pan then boil water, cornstarch and sugars until thick. Put pie filling in mix well. Spoon over rhubarb. Bake 45 minutes at 350 degrees.