Cherry Rhubarb Crisp

Cherry Rhubarb Crisp 1 cup rolled oats 1 cup all-purpose flour 1/2 cup butter 1 cup brown sugar 1/4 teaspoon salt 4 cups rhubarb, cut into 1/2 inch pieces 1 (21 ounce) can cherry pie filling 1 cup white sugar 1 cup water 2 Tablespoons cornstarch 1 teaspoon vanilla Preheat oven to 350*F Spray a 9 x 13 casserole dish with cooking spray and set aside. In a medium bowl add oats, flour, butter, brown sugar and salt. Using a fork or pasty blender, combine ingredients together until they resemble coarse crumbs. Set aside. In a new bowl combine rhubarb and cherry pie filling. Set aside. In a sauce pan add white sugar, water and cornstarch. Mix well. Cook cornstarch mixture over medium heat until it is clear and thickened. Remove from stove and add vanilla. Stir well. Pour thickened mixture over rhubarb and cherry mixture. Mix well. Scoop out rhubarb mixture into prepared casserole dish. Top with crumbled oatmeal mixture. Bake for 40 minutes or until bubbly and golden. Remove from oven and allow to cool for 10 minutes. Serve plain or with a scoop of vanilla ice cream or whipped cream!