This Healthy Rhubarb Crisp Recipe with Mandarin Oranges makes a very refreshing, flavourful rhubarb dessert.
It can also be served as a snack ... scrumptious with a glass of milk!
If you ever wonder how you can use a can of mandarin oranges in a dessert - wonder no more ... you have found the perfect combination of sweet mandarin oranges and tart rhubarb in this recipe!
Serve warm or cooled, plain or topped with ice cream or whipped cream.
You can use fresh or frozen rhubarb for this great recipe.
Note - If you are using frozen rhubarb for this recipe, thaw the rhubarb in a sieve, over a bowl, and then discard the extra liquid, or use it in a smoothie or punch drink. ;)
6 cups chopped fresh or *frozen rhubarb
1 1/2 cups granulated sugar
5 tbsp. cornstarch (use 6 tbsp. if using frozen rhubarb
1 (10 ounces) can of mandarin oranges, drained
1 cup brown sugar, packed
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/4 tsp. salt
1/2 cup cold butter
ice cream or whipped cream, (optional)
In a bowl, combine the sugar and the cornstarch, and add the rhubarb. Toss to coat rhubarb. Allow mixture to stand for about 15 minutes, stirring occasionally.
Transfer the above mixture into a greased 13" x 9" baking pan.
Top with the the manadarin oranges.
In a bowl, combine the brown sugar, oats, flour and the salt.
Cut in the butter using a pastry blender or a fork, until mixture resembles coarse crumbs.
Sprinkle evenly over the oranges in the baking dish.
Bake at 350° F for 45 minutes or until the top is golden brown.
Serve warm or cold with ice cream or whipped cream (optional).
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