rhubarb crisp

it is windy and chilly today.  much more normal than the 90 degree weather last week.  so i finally made some rhubarb crisp.  cherry rhubarb crisp to be exact.  here's how you can, too.

cherry rhubarb crisp:
{filling}
1 c. sugar
3 T. cornstarch
1 c. cold water
1 (21 oz.) can of cherry pie filling
1/2 t. almond extract
4 c. fresh, chopped rhubarb
{crust + topping}
1 c. brown sugar
1 c. flour
1 c. oats
1/4 t. salt
1 stick (1/2 c.) unsalted butter
1/4 c. chopped almonds, walnuts, or pecans
preheat oven to 350 degrees. in saucepan, combine water, sugar, and cornstarch.  cook until thick.  stirring constantly.  once quite thick, remove from heat and stir in pie filling and almond extract. set aside to cool.  in food processor, combine brown sugar, flour, oats, salt, and butter.  scoop out half and press mixture into the bottom of a 9x13 pan.  top crust with rhubarb then cherry mixture.  add nuts to remaining crust mixture in food processor to make the topping and combine well. scatter topping over the crisp and bake for 40 minutes or until top is golden.  serve with ice cream or whip cream. enjoy!!