Rhubarb Mandarin Crisp
A vibrant fruit crisp combining tart rhubarb with sweet mandarins, topped with a crunchy oat streusel—perfect for spring gatherings and dessert lovers seeking a fresh, flavorful treat.
Ingredients
Instructions
- In a bowl, toss the rhubarb, sugar, and tapioca; let stand for 15 minutes, stirring occasionally.
- Pour the mixture into a greased 13 x 9 x 2 inch baking pan.
- Top with the drained mandarin oranges.
- In a bowl, combine brown sugar, oats, flour, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the oranges.
- Bake at 350 degrees Fahrenheit for 40 minutes or until the top is golden brown.
- Serve warm, optionally with ice cream.
Tips & Substitutions
For a twist on flavor, consider adding a pinch of cinnamon or nutmeg to the rhubarb mixture. If you don't have tapioca, cornstarch can be used as a substitute to thicken the filling. Ensure the butter is cold for the streusel topping to achieve that desired crumbly texture. This recipe is a great way to use up excess rhubarb from your garden or local farmers' market.
Serving Suggestions
Serve the Rhubarb Mandarin Crisp warm, optionally topped with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures. It pairs beautifully with Rich Creamy Fudge for an indulgent dessert platter. Consider serving it alongside a light salad or a cup of herbal tea for a refreshing finish to your meal.
Storage & Reheating
Store any leftover Rhubarb Mandarin Crisp in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 30-60 seconds or warm the entire dish in the oven at 350°F for about 15 minutes until heated through. This dessert is best enjoyed warm!
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Mandarin Crisp contains roughly 912 calories, with 16g protein, 117g carbohydrates, and 46g fat. It is an excellent source of vitamin C (77% of the Daily Value), dietary fiber (51% of the Daily Value), and vitamin A (40% of the Daily Value), and a good source of potassium and calcium. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb works well in this recipe. Just make sure to thaw and drain any excess moisture before using it. The sugar and tapioca will help absorb some of the liquid, but starting with thawed rhubarb helps maintain the right texture and consistency in your crisp.
Is there a way to make this recipe healthier?
You can reduce the amount of sugar in the filling and use whole wheat flour instead of all-purpose flour for a healthier alternative. Additionally, consider using coconut oil or a plant-based butter substitute in the topping to make it dairy-free while still achieving a delicious result.
Can I add other fruits to the crisp?
Absolutely! You can mix in other fruits like strawberries or blueberries to complement the rhubarb and mandarin oranges. Just keep in mind the sweetness of the additional fruit; you may want to adjust the sugar accordingly to maintain the right balance of flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).