Rhubarb Mandarin Crisp
6 Cups Chopped Fresh or Frozen Rhubarb
1 1/2 Cups Sugar
5 Tablespoons Quick Cooking Tapioca
1 Can (11 ounce) 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 or Margarine
Ice Cream Optional
In a bowl, toss rhubarb, sugar and tapioca; let stand for 15 minutes,
stirring occasionally. Pour into a greased 13 x 9 x 2 inch baking pan. Top with the oranges. In a bowl,
combine brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over oranges.
Bake at 350 F for 40 minutes or until top is golden brown. Serve with ice cream if desired.
Submitted by: Gordon & Earla Graham