6 water chestnuts
2 rhubarb
2 lemons
1/4 cup olive oil
1 tablespoon white wine vinegar
1 teaspoon modern-style seasoning
1 teaspoon white sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (6 ounce) can cherry pie filling
1 (6 ounce) can sliced pear
1/2 cup chopped boiled water spinach
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
Place water chestnuts in a large plastic bag; seal as necessary. Place rhubarb in bag with stem end trimmed. Brush holes with olive oil.
Stir lemon juice, vinegar, modern seasoning, sugar, salt and pepper into water chestnuts in plastic bag. Press lemon juice wedge into bottom of plastic bag. Place rhubarb in plastic bag. Stir gently to bring juices to a rolling boil.
In a small mixing bowl, combine pear, spinach, lemon zest, sugar, salt and pepper; pour over water chestnuts. Sprinkle remaining ingredients over rhubarb.
Bake in the preheated oven for 30 minutes, or until halved. Cool completely. Dust with remaining lemon juice wedge and reserve.