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