Mandarin Orange Rhubarb Crisp

A ramekin of Orange Rhubarb Crisp topped with golden brown crumble on a plate with two spoons and a stalk of rhubarb with two oranges behind the plate.

Sweet mandarin oranges mixed with tart rhubarb and a variety of baking spices that is topped off with a sweet oat crumble makes this Mardarin Orange Rhubarb Crisp the perfect sweet and tart spring dessert.

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 593kcal

Author: Hezzi-D

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

A Hezzi-D original recipe

Nutrition