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
- 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
- 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.
Originally published as Rhubarb Mandarin Crisp in Taste of Home April/May 1998, p27
Reviews for Rhubarb Mandarin Crisp
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review