Prep 10 mins
Cook 45 mins
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.
- 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
- 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.
This is much like the recipe my mom used to make, but she called it "Royal Rhubarb Crisp". -I wanted to make this for my kids, but didn't have mom's recipe. We loved it as kids, and it's just as good now! YUM! Tart and sweet and crunchy all in one lovely dish. Thanks for posting!