Rhubarb Mandarin Crisp Recipe

Recipe By Slurrp

This Rhubarb Mandarin Crisp is a delightful dessert that combines the tartness of rhubarb with the sweetness of mandarin oranges. The crisp topping adds a crunchy texture to the soft fruit filling. Serve it warm with a scoop of vanilla ice cream for a perfect balance of flavors.

4.6
28 Rating -
Rate
Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
Rhubarb Mandarin Crisp
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ingredients serve

Ingredients for Rhubarb Mandarin Crisp Recipe

  • 0.33 cup Sliced Rhubarb
  • 0.08 cup Mandarin Oranges, Drained
  • 1/25 cup Granulated Sugar
  • 0.17 tablespoon Cornstarch
  • 0.08 teaspoon Orange Zest
  • 0.08 cup All Purpose Flour
  • 0.08 cup Rolled Oats
  • 1/25 cup Brown Sugar
  • 1/25 teaspoon Cinnamon
  • 1/25 cup Melted Butter

Directions: Rhubarb Mandarin Crisp Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
  • STEP 2.In a large bowl, combine sliced rhubarb, mandarin oranges, sugar, cornstarch, and orange zest. Toss until the fruit is evenly coated.
  • STEP 3.Transfer the fruit mixture to the greased baking dish.
  • STEP 4.In a separate bowl, mix together flour, oats, brown sugar, cinnamon, and melted butter to make the crisp topping.
  • STEP 5.Sprinkle the crisp topping evenly over the fruit mixture.
  • STEP 6.Bake in the preheated oven for 30-35 minutes, or until the fruit is bubbling and the topping is golden brown.
  • STEP 7.Remove from the oven and let it cool for a few minutes before serving.
  • STEP 8.Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.

Cooking Tips

  • Make sure to slice the rhubarb into even pieces to ensure even cooking.
  • You can adjust the amount of sugar according to your taste preference and the sweetness of the mandarin oranges.
  • If you don't have mandarin oranges, you can substitute with canned or fresh oranges.
  • For a gluten-free version, use gluten-free flour and certified gluten-free oats.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • This Rhubarb Mandarin Crisp is best served warm.
  • You can reheat individual portions in the microwave for a quick dessert.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition
value
244
calories per serving
10 g Fat3 g Protein35 g Carbs3 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    3g
  • Carbs
    35g
  • Fiber
    3g

MacroNutrients

  • Carbs
    35g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    94mg
  • Iron
    2mg
  • Vitamin A
    26mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    26mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    24mg
  • Manganese
    < 1mg
  • Phosphorus
    64mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp