First Farm Inn

Idlewild, Kentucky

Specialty Recipe

Cherry-Rhubarb Delight

Everyone wants seconds of this dessert

Ingredients

1 cup rolled oats

1 cup brown sugar

1 cup flour

1/4 teaspoon salt

1/2 cup (1 stick) butter

4 cups cleaned diced rhubarb

1 cup sugar

2 Tablespoon cornstarch

1 cup cold water

1 teaspoon almond extract

1 can cherry pie filling

1/2 cup finely chopped walnuts

Preheat oven to 350. Grease 9 x 13 inch dish. In a large bowl combine rolled oats, brown sugar, flour, salt. Cut in butter until crumbly. Pat 2 cups of mixture into the bottom of the pan. Cover mixture in pan with rhubarb.

In a saucepan, combine sugar and cornstarch. Stir in cold water. Whisk together, cooking over medium heat, stirring constantly. Cook until mixture is thickened and clear about 2-3 minutes. Stir in almond extract and cherry pie filling. Spoon over rhubarb. Combine finely chopped walnuts with remaining crumbs, sprinkle over cherries. Bake 40-45 minutes.

Serves: 8-10, although the original recipe said it would serve 15.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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