Rhubarb Mandarin Crisp Recipes

RHUBARB MANDARIN CRISP

Steps:

• 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.

RHUBARB MANDARIN CRISP

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl toss the rhubarb, sugar and tapioca.
• Let stand for 15 minutes tossing twice.
• Pour into a lightly greased 13x9x2 inch baking pan and top with the mandarine segments.
• In another medium bowl combine the brown sugar, oats, flour, salt, cinnamon and ginger.
• Mix well.
• Cut in the butter until mixture resembles coarse crumbs.
• Sprinkle evenly over orange rhubarb mixture.
• Bake for 45 minutes or until the top is golden brown.

EASY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

MOM'S RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
• Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
• Bake in preheated oven until rhubarb layer is set, about 45 minutes.

CRUMB-TOP RHUBARB CRISP

Steps:

• Preheat oven to 400°.
• In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside.
• In the bowl of a food processor, combine remaining 1/2 cup flour and the butter.
• Pulse until the butter pieces are the size of coarse oats.
• Add brown sugar, oatmeal, and cinnamon.
• Pulse to combine.
• Sprinkle over rhubarb.
• Bake until rhubarb is tender and topping is golden, 35 to 45 minutes.
• Serve warm with ice cream, if desired.

RHUBARB CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
• Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.