Rhubarb Mandarin Crisp Recipe

Name: Rhubarb Mandarin Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chopped fresh or frozen rhubarb; 1 1/2 cups sugar; 5 Tbsp. quick-cooking tapioca; 1 can (11 oz.) mandarin oranges, drained; 1 cup packed brown sugar; 1 cup quick-cooking oats; 1/2 cup all-purpose flour; 1/2 tsp. salt; 1/2 cup cold butter or margarine; Ice cream, optional

Servings: persons

6 cups chopped fresh or frozen rhubarb
1 1/2 cups sugar
5 Tbsp. quick-cooking tapioca
1 can (11 oz.) mandarin oranges, drained
1 cup packed brown sugar
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 tsp. salt
1/2 cup cold butter or margarine
Ice cream, optional

1
In a bowl, toss rhubarb, sugar and tapioca;
2
let stand for 15 minutes, stirring occasionally.
3
Pour into a greased 13 x 9 x 2 inch baking pan.
4
Top with the oranges.
5
In a bowl, combine brown sugar, oats, flour and salt.
6
Cut in butter until mixture resembles coarse crumbs, sprinkle evenly over oranges.
7
Bake at 350 degrees for 40 minutes or until top is golden brown.
8
Serve with ice cream if desired.

892

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups chopped fresh or frozen rhubarb, 1 1/2 cups sugar, 5 Tbsp. quick-cooking tapioca, 1 can (11 oz.) mandarin oranges, drained, and more.

Yes, Rhubarb Mandarin Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Mandarin Crisp

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