1 c. quick oatmeal
1 c. brown sugar
1/8 tsp. salt
1/2 c. butter
1 c. flour

Spread 1/2 crumb mixture in 9 x 13 inch glass pan.

TOPPING:

1 c. water
1 c. sugar
3 tbsp. cornstarch
1 tsp. almond flavoring
1 lg. can cherry pie filling
5 c. sm. cut rhubarb

Boil until clear and thick: water, sugar and cornstarch. Then add almond flavoring, small amount red food coloring for looks and cherry pie filling. Spread rhubarb over crumb mixture. Cover with cherry mixture and top with remaining crumbs. Bake at 350 degrees for 45 minutes.