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Rhubarb Mandarin Crisp Recipe

Rhubarb Mandarin Crisp Recipe

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
TOTAL TIME: Prep: 20 min. + standing Bake: 40 min. YIELD:12 servings


  • 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.

Nutritional Facts

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

Reviews for Rhubarb Mandarin Crisp

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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."

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


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..."

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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