Ingredients
6 cups chopped fresh or frozen rhubarb1-1/2 cups sugar5 tablespoons quick-cooking tapioca1 can (11 ounces) mandarin oranges, drained1 cup packed brown sugar1 cup quick-cooking oats1/2 cup all-purpose flour1/2 teaspoon salt1/2 cup cold butter, cubedIce cream, optional
Preparation
In a large bowl, toss the rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13x9-in. baking pan. Top with the oranges.
In a large bowl, combine the brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges.
Bake at 350° for 40 minutes or until top is golden brown. Serve with ice cream if desired.
