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
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
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.
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