4 c. cut-up rhubarb
3/4 c. sugar
1/2 tsp. salt
1/4 c. flour
1/4 c. melted butter
1 (11 oz.) can mandarin oranges, drained
2 tbsp. tapioca
1 c. uncooked rolled oats
1/3 c. packed brown sugar

In ungreased 8-inch square pan, combine rhubarb, mandarin oranges, sugar, tapioca and salt. Toss lightly to mix. Let stand 30 minutes, stirring occasionally.

Combine oats, flour and brown sugar; mix in butter. Sprinkle mixture over rhubarb. Bake at 350 degrees for 40-45 minutes until rhubarb is tender. Serve warm with cream or ice cream, if desired. 8 servings.