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Rhubarb and Mango Crisp

Rhubarb and Mango Crisp
YIELDS
6 servings

Rhubarb and mango together? Yes! It’s a wicked fruit combination, especially for a crisp. Serves 6 to 8.

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Ingredients

Rhubarb and Mango Filling

cup sugar (75 ml)
2
Tbsp cornstarch (30 ml)
3
cup fresh rhubarb, chopped into 1-inch pieces
2
ripe mangos, peeled, cored and cubed
1
Tbsp fresh lemon juice (15 ml)
Grated zest of 1 lemon
1
tsp fresh ginger, minced
butter, for baking dish

Topping

1
cup quick-cooking rolled oats (250 ml)
½
cup all purpose flour (125 ml)
cup cold butter, cut into chunks (150 ml)
cup brown sugar (150 ml)
½
cup unsweetened grated coconut (60 ml)
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Directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Butter a 9½ x 8-inch baking dish.

Step 3

In a large bowl combine sugar and cornstarch. Add the rhubarb, mangos, lemon juice, lemon zest and ginger. Toss to combine.

Step 4

In a food processor combine the oats, flour and cold butter, (alternatively, just mix by hand). Pulse several times until mixture resembles coarse meal. Transfer to a medium bowl and stir in brown, sugar, grated coconut.

Step 5

Pour fruit filling into buttered baking dish. Mound the topping over filling, covering it completely. Bake for 40 to 45 minutes until filling is bubbly and topping is golden.

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