RHUBARB MANDARIN CRISP

6 cups chopped fresh or frozen rhubarb

1½ cups sugar

5 tab. quick-cooking tapioca

1 can (11 oz.) mandarin oranges, drained

1 cup packed brown sugar

1 cup quick-cooking oats

½ cup flour

½ cup cold butter or margarine

vanilla ice cream, opt.

In a bowl, toss rhubarb, sugar and tapioca; let stand for 15 min., stirring occasionally. Pour into a greased 13X9” pan. Top with the oranges. In a bowl, combine brown sugar, oats and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges. Bake at 350° for 45 min. or until top is golden brown. Serve with ice cream if desired. Yield 12 servings.