ROYAL RHUBARB CRISP

4 cups fresh rhubarb cut in small pieces
1 cup white sugar
2 T. quick cooking tapioca
½ tsp. salt
1 (11 ounce) can mandarin oranges
1 cup rolled oats (uncooked)
¼ cup sifted flour
⅓ cup firmly packed brown sugar
¼ cup butter or margarine

Combine rhubarb, white sugar, tapioca, salt. Let stand for 15 minutes and stir in the drained orange segments. Place in ungreased 8×8 inch baking pan.

Combine oatmeal, flour, brown sugar, and butter. Mix well, sprinkle over rhubarb mixture and bake 350 degrees 40 to 45 minutes or until rhubarb is tender.

-Ellen Kirshner