Rhubarb and Mango Crisp
Rhubarb is a bountiful spring vegetable (so I found out!). It's tartness on its own is appealing, but it's been traditionally paired with with strawberries, apples to add sweetness. A new discovery is how mango and lemon complement it. Shredded coconut in the topping adds more flavour and texture, too. Try this version, modified from Food52, either using the full recipe for the dry ingredients to create a bottom and top, or make half to use as a topping only.
More rhubarb goodness: Beet and Rhubarb Borscht, Agrodolce (Rhubarb and Onion Relish)
Ingredients
Fruit:
4 cups diced rhubarb (about 5-6 stalks)
1 cup diced mango (about 1 whole mango)
1/2 cup white sugar
1 tablespoon lemon zest (typically from one lemon)
2 tablespoons lemon juice
2/3 cup brown sugar
pinch of salt
Topping:
2/3 cup all purpose flour
1 cup oatmeal, any kind
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup unsweetened coconut flakes (optional)
8 tablespoons (1/2 cup) cold butter, diced
Method
Preheat your oven to 375°, and grease a 2-quart baking dish.
Combine the rhubarb, mango, sugar, lemon, and salt in a bowl; mix well and set aside.
In a separate bowl, combine the dry ingredients for the topping and mix well.
Use your hands to mix in the butter, pinching each cube to disperse it into the mixture. Stop when you have a sandy mixture with a small lumps of butter distributed through it.
Divide the dry ingredients in half. Press half the crumble into the bottom of the pan.
Pour in the fruit, along with any accumulated juices, and cover with the second half of the topping.
Bake for 35–45 minutes. The top should be nicely browned, but not too dark, and the bubbling juices should be getting thick.
If you have leftovers, you can divide them up, wrap them separately and freeze them for individual enjoyment.
Rhubarb is a bountiful spring vegetable (so I found out!). It's tartness on its own is appealing, but it's been traditionally paired with with strawberries, apples to add sweetness. A new discovery is how mango and lemon complement it. Shredded coconut in the topping adds more flavour and texture, too. Try this version, modified from Food52, either using the full recipe for the dry ingredients to create a bottom and top, or make half to use as a topping only.
More rhubarb goodness: Beet and Rhubarb Borscht, Agrodolce (Rhubarb and Onion Relish)
Ingredients
Fruit:
4 cups diced rhubarb (about 5-6 stalks)
1 cup diced mango (about 1 whole mango)
1/2 cup white sugar
1 tablespoon lemon zest (typically from one lemon)
2 tablespoons lemon juice
2/3 cup brown sugar
pinch of salt
Topping:
2/3 cup all purpose flour
1 cup oatmeal, any kind
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup unsweetened coconut flakes (optional)
8 tablespoons (1/2 cup) cold butter, diced
Method
Preheat your oven to 375°, and grease a 2-quart baking dish.
Combine the rhubarb, mango, sugar, lemon, and salt in a bowl; mix well and set aside.
In a separate bowl, combine the dry ingredients for the topping and mix well.
Use your hands to mix in the butter, pinching each cube to disperse it into the mixture. Stop when you have a sandy mixture with a small lumps of butter distributed through it.
Divide the dry ingredients in half. Press half the crumble into the bottom of the pan.
Pour in the fruit, along with any accumulated juices, and cover with the second half of the topping.
Bake for 35–45 minutes. The top should be nicely browned, but not too dark, and the bubbling juices should be getting thick.
If you have leftovers, you can divide them up, wrap them separately and freeze them for individual enjoyment.