Cherry Rhubarb Crisp

1 cup quick oats

1 cup flour

1 cup brown sugar

1/2 cup butter

3/4 teaspoon salt

1 cup diced rhubarb

1 cup sugar

1 cup water

1/2 cup chopped nuts

2 tablespoons cornstarch

1/2 teaspoon almond flavoring

1 can cherry pie filling

For crust, combine oats, brown sugar, salt and flour. Cut in butter to make a crumbly mixture. Press half of the mixture into the bottom of a 9- by 13-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 and add nuts. Bake in a 350-degree oven for 45 minutes. Serve with whipped cream or ice cream.