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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

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

  • 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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