Rhubarb Mandarin Crisp Recipe

5 6 12
Rhubarb Mandarin Crisp Recipe
Rhubarb Mandarin Crisp Recipe photo by Taste of Home
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Rhubarb Mandarin Crisp Recipe

Read Reviews
5 6 12
Publisher Photo
An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario
Featured In: Top 10 Rhubarb Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 40 min.
MAKES:
12 servings
TOTAL 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, 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 13x9-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.
Originally published as Rhubarb Mandarin Crisp in Taste of Home April/May 1998, p27

Nutritional Facts

1 each: 323 calories, 8g fat (5g saturated fat), 20mg cholesterol, 187mg sodium, 62g carbohydrate (48g sugars, 2g fiber), 2g protein.

  • 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
  1. In a large bowl, toss the rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13x9-in. baking pan. Top with the oranges.
  2. In a large bowl, combine the brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges.
  3. 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.
Originally published as Rhubarb Mandarin Crisp in Taste of Home April/May 1998, p27

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Reviews forRhubarb Mandarin Crisp

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Lynn User ID: 5112442 267889
Reviewed Jun. 11, 2017

"This is one of the best rhubarb recipes I've ever made or eaten. Suggestion was made to double the mandarin oranges but I didn't have another can. I did however have some snack cans of diced peaches so I drained 2 and added them amongst the oranges. The sweetness of the mandarins and peaches offset the tartness of the rhubarb. Delicious ! Took it to a meeting and watched people take seconds. Served it with real whipped cream in a can. easy to make is a bonus."

MY REVIEW
murphykenwmsp User ID: 8401489 265156
Reviewed Apr. 25, 2017

"Add tsp pumpkin pie spice, or cinnamon & ground cloves, to step #1."

MY REVIEW
cindiak User ID: 221828 253077
Reviewed Aug. 23, 2016

"Delicious! Our neighbor had a bumper crop of rhubarb this year so had to try this. I subbed 1# of sliced strawberries in place of the mandarin oranges and it was wonderful."

MY REVIEW
ahmom User ID: 3426126 252450
Reviewed Aug. 10, 2016

"Excellent"

MY REVIEW
cook461 User ID: 1921584 224803
Reviewed Apr. 13, 2015

"Thank you so much! Looks delicious and I can't believe I have not seen this recipe sooner. Sounds good with rhubarb, mandarin and strawberries...possibly peaches later in the season. I'm jumping way ahead here. Still a chilly April for us. Please forgive me for rating before I try it..."

MY REVIEW
cmead User ID: 1313690 23193
Reviewed Oct. 3, 2010

"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."

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