I never made anything with rhubarb before but I made it a few weeks ago and it turned out really nice, everyone loved it especially my fiance. They want me to make more soon. I wasn't sure if I should make it but my favorite part was using the pie filling because I love eating cherries.

This was excellent. As suggested by one reviewer, I made a little extra of the crust. I added an extra 1/3 cup of flour, brown sugar, and oats plus an extra 3 tbsp butter. I also used a little extra almond extract. Everyone raved and the whole pan was gone in no time!

Awesome recipe!!! Just pulled this out of the oven and took a little taste and it is unbelievable. I love the cherries in it. Don't know why I never thought to put some in before finding this recipe. The only thing I did different was to heat the rubarb with the sugar/water mixture then add the cherry pie filling (just because that is how I make my rubarb crisp). This will be so good this winter when I'm looking for a taste of spring. Thanks.

this recipe was really good . we loved it. just make sure you keep it in the frig, after it cools,

Exceptional blend of flavors! The oat mixture as a bottom layer crust and topping makes this dessert sing in your mouth. Followed the recipe to a tee and enjoyed every bite!

I made this for Mother's Day and it was a hit. Served it with ice cream. I really like the bottom layer which helps it stay together. I used "lite" cherry pie filling and omitted the nuts since my son doesnt care for them. Thanks for the recipe.

WOW!! A 9 x 13 pan was gone in a flash. I'm going to raid the neighborhood of rhubarb! I substituted splenda for the sugar an no one knew. A definate keeper!

This was very, very good. I thought it was just fine with the almond extract and I used my home canned rhubarb instead of fresh. It was excellent. Thanks!

Wow, was this good!! I followed the recipe exactly - no adjustments needed. Note that you can use old-fashioned oats or 'quick' oats. I used 'light' cherry pie filling the second time, and it cut down on the sweetness, which I liked. Definitely serve it warm, with vanilla ice cream! Thanks for the recipe!

It sounded good, but was "gloppy" & sweet. I think I prefer a fruit crisp that doesn't use all the cornstarch & the already cornstarched pie filling. It definitely needed the ice cream to cut the sweetness. Wish I'd saved my can of cherry pie filling for something else.

I love the taste of almond, but sometimes almond extract can make something taste too sweet to me. So I replaced it with 1/2 tsp vanilla extract; I also added a splash or two of fresh lemon juice, per reviewer Spongebob7's suggestion. Used slivered almonds in the topping and that was a good combo with the cherry pie filling. Broiled topping for about 2 minutes at the end to get it a little more golden and bubbly and try to crisp it up a bit more. Brought it to our neighborhood potluck and people who said they do not like rhubarb commented on really liking it as they gobbled it up! So thanks, Kel!

WOW! AWESOME! If using sweeter rhubarb (called 'strawberry rhubarb'), cut down the sugar. I've made this twice - once w/real butter and once w/margarine. The real butter gives a far superior crust.

Excellent! I didn't have almond extract so I just used vanilla. My husband loved it and went back for seconds!

This is the very best crisp that I have ever tasted. Being easy and quick to make was just an added bonus. Thank you for the recipe. It is really wonderful.

My husband, who loves cherry and rhubarb, thought it was only mediocre. He didn't like the nuts in the topping. I took the rest to church the next morning and they ate it all up, though nobody raved about it.

Wonderful! A great desert to please a crowd. Everyone had a big helping with vanilla ice cream. My husband finished the remainder off with his cup of coffee in the morning.

This is the BEST CRISP RECIPE that I have ever tasted. I loved having a bottom crust as well as a tasty top crust with nuts. Rhubarb is an acquired taste but with this recipe where cherries are mixed in I think that even the "persnickiest eater" would enjoy this easy to make dessert. You could use this crumb crust for any fruit crisp. Great recipe Kel, thanks a lot for sharing it with all of us!

Holy Cow! This was awesome. I made this almost t