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Rhubarb Mandarin Crisp

7 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. + standing Bake: 40 min.

Makes

12 servings

Updated: Oct. 13, 2022
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
Rhubarb Mandarin Crisp
Rhubarb Mandarin Crisp Recipe photo by Taste of Home
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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

  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.

Nutrition Facts

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