Rhubarb and mango together? Yes! It’s a wicked fruit combination, especially for a crisp. Serves 6 to 8.
Rhubarb and Mango Filling
Preheat oven to 350 degrees F.
Butter a 9½ x 8-inch baking dish.
In a large bowl combine sugar and cornstarch. Add the rhubarb, mangos, lemon juice, lemon zest and ginger. Toss to combine.
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.
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.