Ingredients
Crust:
1 cup quick oatmeal
1 cup brown sugar
1 cup flour
Pinch of salt
Filling:
4 cups diced fresh rhubarb - NOTE: I used 5 cups frozen rhubarb. Drain it in a strainer. Pour water over it so it thaws better
1 cup sugar
1 cup water
2 TBLS corn starch
A few drops of red food coloring
1 tsp almond flavoring
1 can cherry pie mix
½ cup chopped nuts
Directions
Mix like pie crust.
Put ½ of the mixture in a 9x13 buttered pan and press down.
Put diced rhubarb on crust.
Boil sugar, water, cornstarch until thickened.
Add red coloring and almond extract.
Mix well. Add cherry pie mix then pour it all over the rhubarb.
Top with rest of crust mixture and sprinkle with nuts
Bake at 350 for 50-60 minutes.
Cool.
Cut in squares and top with ice cream