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Rhubarb Mandarin Crisp

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
  • Total Time
    Prep: 20 min. + standing Bake: 40 min.
  • Makes
    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


  • 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.
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.
Nutrition Facts
1 each: 323 calories, 8g fat (5g saturated fat), 20mg cholesterol, 187mg sodium, 62g carbohydrate (48g sugars, 2g fiber), 2g protein.
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Average Rating:
  • lpugh9
    May 18, 2018

    Tastes wonderful, but probably not good for my waistline. I make it again.

  • Lynn
    Jun 11, 2017

    This is one of the best rhubarb recipes I've ever made or eaten. Suggestion was made to double the mandarin oranges but I didn't have another can. I did however have some snack cans of diced peaches so I drained 2 and added them amongst the oranges. The sweetness of the mandarins and peaches offset the tartness of the rhubarb. Delicious ! Took it to a meeting and watched people take seconds. Served it with real whipped cream in a can. Easy to make is a bonus.

  • murphykenwmsp
    Apr 25, 2017

    Add tsp pumpkin pie spice, or cinnamon & ground cloves, to step #1.

  • cindiak
    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
    Aug 10, 2016


  • cook461
    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
    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.

  • Amanda_K
    Feb 28, 2010

    No comment left

  • daisey5
    Feb 6, 2010

    No comment left

  • 073199
    Jun 3, 2007

    No comment left