Lunch: Rhubarb Mandarin Crisp Recipe

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 all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
Ice cream, optional

Instructions

In a large bowl, toss the rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13x9-in. baking pan. Top with the oranges.
In a large bowl, combine the brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges.
Bake at 350 ° for 40 minutes or until top is golden brown. Serve with ice cream if desired.

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