Name: Rhubarb Cherry Crisp
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: White sugar - 1 cup; Cornstarch - 3 tablespoons; Cold water - 1 cup; Cherry pie filling - 1 (21 ounce) can; Almond extract - ½ teaspoon; Chopped fresh rhubarb - 4 cups; All-purpose flour - 1 cup; Rolled oats - 1 cup; Packed brown sugar - 1 cup; Salt - ¼ teaspoon; Butter or margarine - ½ cup; Finely chopped pecans or walnuts - ¼ cup

Ingredients for - Rhubarb Cherry Crisp

1. White sugar 1 cup

2. Cornstarch 3 tablespoons

3. Cold water 1 cup

4. Cherry pie filling 1 (21 ounce) can

5. Almond extract ½ teaspoon

6. Chopped fresh rhubarb 4 cups

7. All-purpose flour 1 cup

8. Rolled oats 1 cup

9. Packed brown sugar 1 cup

10. Salt ¼ teaspoon

11. Butter or margarine ½ cup

12. Finely chopped pecans or walnuts ¼ cup

How to cook deliciously - Rhubarb Cherry Crisp

1 . Stage

Stir sugar and cornstarch together in a saucepan over medium heat. Stir in cold water and cook, stirring constantly, until thick and bubbly. Stir in cherry pie filling and almond extract. Set aside to cool.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

Mix flour, oats, brown sugar, and salt in a medium bowl. Cut in margarine or butter until mixture is evenly crumbly. Press 2 cups of the mixture into the bottom of a 9x13-inch baking dish. Spread rhubarb over crust, then spread the cherry mixture over rhubarb. Stir chopped nuts into the remaining crumb mixture; sprinkle on top.

4 . Stage

Bake in the preheated oven until the top is crisp and golden, about 40 minutes.