Mandarin Orange Rhubarb Crisp
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Sweet mandarin oranges mixed with tart rhubarb and a variety of baking spices that is topped off with a sweet oat crumble makes this Mandarin Orange Rhubarb Crisp the perfect sweet and tart spring dessert.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
I don’t know about you but rhubarb is hard to find in my area. I’m lucky enough that one of my friends grows it and shares it with me every year so that I’m able to use it in my baked goods. Last year she didn’t have any come up though so I went a whole year without being able to make anything with rhubarb!
So when I received a box of produce from Melissa’s Produce and it had rhubarb in it I was beyond thrilled. I started thinking of all the wonderful dishes I could make with it. I definitely wanted something that was going to be sweet and tart and decided to pair the rhubarb with fresh mandarin oranges.
Ingredients:
- rhubarb
- mandarin oranges
- sugar
- cinnamon
- nutmeg
- cardamom
- oats
- brown sugar
- flour
- butter
- salt
To make the individual dessert crisps I chopped the rhubarb into thin slices so that it would cook quickly. Then I took the mandarin oranges, divided them into their segments, and cut each segment in half. I tossed the rhubarb and oranges in a large bowl.
Because rhubarb is so tart you need a lot of sugar in this crisp. I poured Dixie Crystals sugar into the bowl with the fruit and tossed until it was well combined. Then I added in the cinnamon, nutmeg, and cardamom.
After mixing everything together I divided the mixture between 4 large ramekins so that I could make individual servings. Then I got started on the crumble.
The crumble is easy to make because basically the oats, brown sugar, flour, butter, and salt go into a bowl and are mixed together until crumbly. Then a generous portion is sprinkled on top of each individual crisp.
I baked the crisps for 40 minutes and then broiled them for one last minute to get the tops golden brown. I pulled them out of the oven and let them cool for a few minutes before serving them up.
Adding whipped cream or vanilla bean ice cream to the tops of these orange rhubarb crisps is totally delicious. It really cuts into the tartness and adds a nice creaminess to the dish.
The orange rhubarb crisp is sweet and tart but the crunchy crumble really works to bring the flavors together. While I usually enjoy crisps hot, both my husband and I preferred this one once it was cool.
Pro Tips and Substitutions:
- Can’t find fresh mandarin oranges? Use blood oranges or Cara Cara oranges instead!
- Serve this crisp with a scoop of vanilla bean ice cream or cinnamon ice cream.
- Want to make a big pan? Put it all in an 8 x 8 baking dish and pour the crumble over top. Bake it for 45 minutes.
If you’ve tried my Mandarin Orange Rhubarb Crisp or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Mandarin Orange Rhubarb Crisp
Ingredients
- 2 c. rhubarb chopped
- 2 large mandarin oranges peeled and chopped
- 1 c. sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 2 Tablespoons cornstarch
- 2 Tablespoons lemon juice
- 1/2 c. oats
- 1/2 c. flour
- 1/2 c. brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 6 Tablespoons butter
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl combine the rhubarb, oranges, sugar, cinnamon, cardamon, and nutmeg. Toss to combine.
- In a small bowl combine the cornstarch and lemon juice. Mix until combined.
- Pour the lemon juice mixture into the bowl with the rhubarb and oranges and mix well.
- Divide the rhubarb mixture between four 6 ounce ramekins.
- To make the crumble combine the oats, flour, brown sugar, salt, and cinnamon.
- Cut the butter into small pieces and add to the oat and flour mixture. Using your fingers or two forks mash the butter into the mixture until it resembles wet sand.
- Divide the crumble mixture over top of the rhubarb and orange mixture in the ramekins.
- Bake for 30 minutes.
- Turn the oven to broil and broil for 1 minute to make the tops golden brown.
- Remove from the oven and cool 5 minutes before serving.
Notes
Nutrition
Saturday #SpringSweetsWeek Recipes
- Coffee Mousse in a Chocolate Cup by Family Around the Table
- Key Lime Pie Tarts by For the Love of Food
- Mandarin Orange and Rhubarb Crisp by Hezzi-D’s Books and Cooks
- Mandarin Orange Scones by A Kitchen Hoor’s Adventures
- Mini Carrot Cakes with Cream Cheese Frosting by Blogghetti
- Mini Strawberry Rhubarb Pies by Jen Around the World
- Pineapple Coconut Quick Bread by Shockingly Delicious
- Rhubarb Cake by House of Nash Eats
Love the citrus with the rhubarb!
I can never resist a crisp! The rhubarb and orange is such a fun flavor combo!