Rhubarb Mandarin Crisp Recipes

This is one of those recipes that can be served as a dessert, warm with vanilla ice cream, or hot for breakfast rather than plain oatmeal. The original poster is Rachael VandenDool.

Provided by Diana Adcock

Categories     Breakfast

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

• Ingredients

Nutrition Facts : Calories 499.9, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 313.6, Carbohydrate 97.4, Fiber 3.7, Sugar 76.7, Protein 3.5

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!

Provided by Nikki

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 9

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 298.6 calories, Carbohydrate 49.4 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 82 mg, Sugar 35.4 g

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

Provided by Baking Girl

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! -C.E. Adams, Charlestown, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.

Provided by Mark Bittman

Categories     easy, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

• Ingredients

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams