Rhubarb Mandarin Crisp
Taste of Home
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An attractive and unique dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Since it calls for lots of rhubarb, it's a great use for the bounty you harvest.
-Rachael Vandendool, Barry's Bay, Ontario
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + standing Bake: 40 min.
Ingredients:
- 6 cups chopped fresh or frozen rhubarb
- 1-1/2 cups sugar
- 5 tablespoons quick-cooking tapioca
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup packed brown sugar
- 1 cup quick-cooking oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter or margarine
- Ice cream, optional
Directions:
In a bowl, toss rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13-in. x 9-in. baking pan. Top with the oranges. In a bowl, combine brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges. Bake at 350° for 40 minutes or until top is golden brown. Serve with ice cream if desired. Yield: 12 servings.