Lavon and Miss NiNi talk about making a special crisp recipe.

RHUBARB MANDARIN CRISP—Rachael Vandendool, Barry’s Bay, ON as printed in Taste of Home Five Star Desserts

Ingredients:

6 c. chopped fresh or frozen rhubarb

1-1/2 c. granulated sugar

5 T. quick-cooking tapioca **

1, 11-oz. can mandarin oranges, drained

1 c. brown sugar

1 c. quick-cooking oats

½ c. all-purpose flour

½ t. salt

½ c. cold butter, cubed

 

Method:

Preheat oven to 350 degrees Fahrenheit. In a large bowl, toss the rhubarb, sugar, and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13 x 9-inch baking pan. Top with oranges. In a large bowl, combine brown sugar, oats, flour, and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges. Bake for 40 minutes or until the top is golden brown. Serve with ice cream if desired.

 

NOTE: If using frozen rhubarb, measure it while still frozen; then thaw completely. Drain in a colander, but do not press the liquid out.

 

**May SUBSTITUTE  all-purpose flour or cornstarch for tapioca. According to joyofbaking.com, 1 T. quick-cooking tapioca equates with 1-1/2 T. all-purpose flour. Two Tablespoons all-purpose flour equates with 1 T. cornstarch. Therefore, if substituting all-purpose flour or cornstarch for the 5 T. quick-cooking tapioca in this recipe, one would use either 7-1/2 T. all-purpose flour or a shy 4 T. cornstarch.

 

Miss NiNi

 

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