Rhubarb Mandarin Crisp - cooking recipe

Ingredients

6 cups chopped fresh or frozen rhubarb
1 1/2 cups sugar
5 Tbsp. quick-cooking tapioca
1 can (11 oz.) mandarin oranges, drained
1 cup packed brown sugar
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 tsp. salt
1/2 cup cold butter or margarine
Ice cream, optional

Preparation

In a bowl, toss rhubarb, sugar and tapioca;
let stand for 15 minutes, stirring occasionally.
Pour into a greased 13 x 9 x 2 inch baking pan.
Top with the oranges.
In a bowl, combine brown sugar, oats, flour and salt.
Cut in butter until mixture resembles coarse crumbs, sprinkle evenly over oranges.
Bake at 350 degrees for 40 minutes or until top is golden brown.
Serve with ice cream if desired.