4 c. diced fresh rhubarb
1/2 c. sugar
2 tbsp. cornstarch
1 c. water
1 (1 lb. 8 oz.) jar prepared cherry pie filling
5 drops red food coloring
1 tsp. almond extract
3/4 c. quick rolled oats
3/4 c. brown sugar, firmly packed
3/4 c. sifted flour
1/16 tsp. salt
1/3 c. butter
1/2 c. chopped walnuts

Place rhubarb in 11 x 7 x 1 1/2 inch baking dish. Combine sugar and cornstarch in small saucepan. Gradually stir in water. Cook, stirring constantly, over medium heat until thick. Stir in pie filling, food color and almond extract. Pour over rhubarb. Combine oats, brown sugar, flour, salt, and butter; mix until crumbly. Add walnuts. Sprinkle over fruit mixture. Bake at 350 degrees for 45 minutes or until golden brown and rhubarb is tender. Makes 6-8 servings.