Rhubarb Mandarin Crisp

By draingal

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

Preparation

Step 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.

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.

Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.