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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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An attractive and unique dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Since it calls for lots of rhubarb, it's a great use for the bounty you harvest. -Rachael Vandendool, Barry's Bay, Ontario 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 king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup cold butter, cubed |
ice cream, optional |
Directions:
1. In a large bowl, toss the rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13-in. x 9-in. baking pan. Top with the oranges.
2. In a large bowl, combine the brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges.
3. Bake at 350° for 40 minutes or until top is golden brown. Serve with ice cream if desired. Yield: 12 servings.
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