preheat oven to 350˚
lightly butter a 9x9 pan-just use a dab of the butter for the topping
mix the rhubarb and cherries with the flour
pour into the buttered pan
gently pour the sugar over the top of the rhubarb trying to get an even thin coat
mix the topping
place the butter, brown sugar and flour in the bowl of a food processor
pulse to combine, you want it crumbly not creamy
one combine pour into the bowl the rhubarb was in
pour the oats over and mix with your hands to combine
sprinkle the topping on top of the rhubarb
bake for 35-45 minutes or until the topping is brown and the fruit is bubbling
eat warm with ice cream or at room temperature
will keep for 2 days before you need to refrigerate
and really this is always better with ice cream