1 c. quick oats
1 c. flour
1 c. brown sugar
1/2 c. butter
3/4 tsp. salt
1 c. diced rhubarb
1 c. sugar
1 c. water
1/2 c. chopped nuts
2 tbsp. cornstarch
1 tsp. almond flavoring
1 can cherry pie filling

For crust, combine oats, brown sugar, salt and flour. Cut in butter to make crumbly mixture. Press half of mixture into bottom of 9x13 inch pan. Spread rhubarb on top of crust.

Boil sugar, water and cornstarch together until thick; add a few drops of red food coloring and almond flavoring. Mix in cherry pie filling. Spoon over rhubarb. Sprinkle remaining crust crumbs over top; add nuts. Bake in 350 degree oven for 45 minutes. Serve with whipped cream.