Zutaten für Rhubarb Mandarin Crisp
- Fresh Rhubarb
- 1/2 cup granulated sugar
- Quick Cooking Tapioca
- Mandarin Oranges
- 1/2 cup packed brown sugar
- Quick Cooking Oats
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Ground Cinnamon
- Ground Ginger
- 1/2 cup (1 stick) cold unsalted butter
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Zubereitung von Rhubarb Mandarin Crisp
- Preheat oven to 350°F (175°C).
- In a medium bowl, gently toss together 4 cups chopped rhubarb, 1/2 cup granulated sugar, and 2 tablespoons tapioca starch. Let stand for 15 minutes, tossing twice.
- Pour the rhubarb mixture into a lightly greased 13x9x2 inch baking pan. Arrange 1 cup mandarin orange segments evenly over the rhubarb.
- In another medium bowl, combine 1/2 cup packed brown sugar, 1 1/2 cups rolled oats, 1/2 cup all-purpose flour, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the orange rhubarb mixture.
- Bake for 45-50 minutes, or until the topping is golden brown and the rhubarb is tender. Let cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream (for dessert) or enjoy it warm on its own for a unique breakfast.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
306g
Fat
37g
Carbs
32g
