Cherry Macaroon Pie and Rhubarb Crunch

I delivered both yesterday, they are loving the cherry macaroon pie.

Rhubarb Crunch:

9x9 pan, greased or sprayed with PAM

1 C sifted flour
1 C reg. oatmeal (uncooked)
1 C brown sugar firmly packed
1/2 C melted butter
1 tsp cinnamon
Mix until crumbly. Press half of crumbs into a greased 9" baking pan. Cover w/ 4 C diced rhubarb

Combine the following and cook until thick and clear:
1 C sugar
2 T cornstarch
1 C water
1 tsp vanilla
Pour over rhubarb. Top w/ the remaining crumbs. Bake @ 350º for one hour (longer if you double it) This is great served warm w/ vanilla ice cream.

I do it a little differently for a larger serving:

TO make this for a picnic or a crowd, I mess with the ingredients

Rhubarb Crunch:

9x13 pan sprayed with PAM or greased

2 C sifted flour
2 C reg. oatmeal (uncooked)
2 C brown sugar firmly packed
3/4 C melted butter
2 tsp cinnamon
Mix until crumbly. Press half of crumbs into a greased 9x13" baking pan. Cover w/ 8 C diced rhubarb

Combine the following and cook until thick and clear:
1 1/2 C sugar
4 T cornstarch
1 1/2 C water
2 tsp vanilla
Pour over rhubarb. Top w/ the remaining crumbs. Bake @ 350º for one hour (longer if you double it) Still great served warm with vanilla ice cream........The cherry pie will be next with photos to follow.