RHUBARB MANDARIN CRISP

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Rhubarb Mandarin Crisp image

This is one of those recipes that can be served as a dessert, warm with vanilla ice cream, or hot for breakfast rather than plain oatmeal. The original poster is Rachael VandenDool.

Provided by Diana Adcock

Categories     Breakfast

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

6 cups chopped fresh rhubarb (you can use frozen)
1 1/2 cups sugar
5 tablespoons quick-cooking tapioca
1 (11 ounce) can mandarin oranges, drained
1 cup packed brown sugar
1 cup quick-cooking oats
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup cold butter

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl toss the rhubarb, sugar and tapioca.
  • Let stand for 15 minutes tossing twice.
  • Pour into a lightly greased 13x9x2 inch baking pan and top with the mandarine segments.
  • In another medium bowl combine the brown sugar, oats, flour, salt, cinnamon and ginger.
  • Mix well.
  • Cut in the butter until mixture resembles coarse crumbs.
  • Sprinkle evenly over orange rhubarb mixture.
  • Bake for 45 minutes or until the top is golden brown.

Nutrition Facts : Calories 499.9, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 313.6, Carbohydrate 97.4, Fiber 3.7, Sugar 76.7, Protein 3.5

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