Rhubarb Mandarin Crisp
"An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario..."
INGREDIENTS
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6 cups chopped fresh or frozen rhubarb
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1-1/2 cups sugar
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5 tablespoons quick-cooking tapioca
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1 can (11 ounces) mandarin oranges, drained
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1 cup packed brown sugar
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1 cup quick-cooking oats
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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1/2 cup cold butter, cubed
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Ice cream, optional
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