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Rhubarb Mandarin Crisp

 Rhubarb Mandarin Crisp
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
12 ServingsPrep: 20 min. + standing Bake: 40 min.


  • 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 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.
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.