Rhubarb Cherry Crunch

Regrettably, due to youth and naivete, I spent a large portion of my childhood saying, "No, thank you" when my mom offered rhubarb cherry crunch for dessert. This is a poor decision I'll have to live with for my entire life.

You, on the other hand, still have a chance to live your best rhubarb life starting here and now.

Just don't add the walnuts to the crumble. I mean, you CAN . . . if you're a squirrel or a chipmunk or some other kind of rodent who enjoys eating things that taste like tree bark. But if you're none of those things and can still dig walnuts and voluntarily wreck a perfectly good dessert by smothering the rhubarb and cherry deliciousness in them, we may never be able to see eye to eye. Or I may just encourage you to go to a doctor. It could go either way.

Regardless, try this dessert warm with a little milk poured over the top. It may not be the normal way to eat it, but it's the Iowa way, which clearly makes it the best way. Enjoy!

4 c. rhubarb

1/2 c. sugar

2 T. cornstarch

1 c. water

1 jar cherry pie filling

1 tsp. almond extract

3/4 c. oats

3/4 c. brown sugar, packed

3/4 c. sifted flour

pinch of salt

1/3 c. butter

1/2 c. walnuts

Place rhubarb in 11x7x1 1/2" 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 and extract. Combine oats, brown sugar, flour, salt, and butter until crumbly. Add walnuts. Sprinkle over fruit. Bake at 350 for 45 minutes or until golden brown.