Best Rhubarb Mandarin Crisp Recipes

RHUBARB MANDARIN CRISP

Rhubarb Mandarin Crisp image

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

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 323 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 187mg sodium, Carbohydrate 62g carbohydrate (48g sugars, Fiber 2g fiber), Protein 2g protein.

RHUBARB MANDARIN CRISP

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

Ingredients

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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