Rhubarb and 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.

6 cups fresh or frozen rhubarb, chopped
1½ cups sugar
5 Tbsp. quick-cooking tapioca
1 (11 oz) can mandarin oranges, drained
1 cup brown sugar, packed
1 cup quick-cooking oats
½ cup all-purpose flour, unbleached
½ tsp. sea salt
½ cup butter, cold, cubed

To Serve:
vanilla ice cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 13x9" baking pan.

In a large bowl, toss the rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a prepared 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 for 40 minutes or until top is golden brown. Serve with ice cream if desired.

Makes 12 servings.

Cook's Notes: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts:
1 each: 323 calories, 8g fat (5g saturated fat), 20mg cholesterol, 187mg sodium, 62g carbohydrate (48g sugars, 2g fiber), 2g protein.