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Rhubarb Mandarin Crisp Recipe

Rhubarb Mandarin Crisp Recipe photo by 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

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Rhubarb Mandarin Crisp Recipe

Prep: 20 min. + standing Bake: 40 min.

Yield: 12 Servings

20 40 60

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, cubed
Ice cream, optional

Directions

In a large bowl, toss the 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 large bowl, combine the 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.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 each) equals 323 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 187 mg sodium, 62 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Rhubarb Mandarin Crisp in Taste of Home April/May 1998, p27

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Rhubarb Mandarin Crisp

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(1-1) of 1 reviews

Reviewed on Oct. 03, 2010 by cmead

I make this yummy dessert several times during rhubarb season. It's always a hit with the rhubarb crowd when I take it to a potluck. I usually double the amount of mandarin oranges. It's also delicious with strawberries or thinly sliced apples instead of the oranges.