Rhubarb And Mango Crisp Recipes
RHUBARB AND MANGO CRISP
I found this recipe on another site and was intrigued by the combination of rhubarb and mango. The two fruits actually compliment each other really well and the crumble mixture is almost like a cookie dough and bakes up like a big, soft cookie.
Provided by Irmgard
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9" x 9" baking dish.
- In a large bowl, combine the granulated sugar and cornstarch.
- Add the rhubarb, mangoes, lemon juice, lemon zest and ginger; toss to combine.
- In a food processor combine the oats, flour and butter.
- Pulse several times until the mixture resembles coarse meal.
- Transfer to a medium bowl and stir in the brown sugar and coconut.
- Pour the fruit into the greased baking dish.
- Mound the topping over the filling, covering it completely.
- Bake for 40 to 45 minutes until the filling is bubbly and the topping is golden.
Nutrition Facts : Calories 521.8, Fat 26.3, SaturatedFat 17.3, Cholesterol 54.2, Sodium 162.4, Carbohydrate 71, Fiber 5.2, Sugar 46.4, Protein 4.9
RHUBARB AND MANGO COMPOTE
Steps:
- Preheat the oven to 350 degrees. Butter a shallow baking dish, and add the rhubarb and mango. Sprinkle the pieces with the sugar, lemon peel and ginger. Toss well to combine.
- Dot the fruit with the remaining butter and bake about 30 minutes, or until the rhubarb is soft but still holds its shape. Serve warm or at room temperature, with the creme fraiche or whipped cream passed separately.
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- Prepare the almond coconut topping. In a medium bowl, combine the almond flour, shredded coconut, and salt. Stir to combine. Then, add the coconut oil and maple syrup. Stir until you have a rough cookie dough-like texture. Set the bowl in the fridge for 10 minutes.
- Transfer the chopped rhubarb and mango to the baking dish. Directly to the dish, add the arrowroot starch, maple syrup, lime zest, lime juice, ground ginger, and ground cardamom. Stir to combine and evenly coat all the pieces of rhubarb and mango. Spread everything out into a layer of even thickness that fills the baking dish.
- Retrieve the almond coconut topping from the fridge. Using your fingers, break up the bits of “dough” evenly over the surface of the rhubarb and mango mixture.
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