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 King Arthur Unbleached 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,