Hello Summer!
Excited to share this delicious recipe with you!
This recipe came from not having strawberries to add to the rhubarb. Fortunately, it turned out fantastic and was a big hit in this household! It's relatively easy to make. and I recommend you add a scoop of vanilla ice cream to make it even more delightful when it's out of the oven.
Preheat oven to 375 degrees.
Crumble top Ingredients
1/4 cup of sugar
2 tablespoons of corn flour
1/3 cup rolled oats
1/3 cup of shredded coconut (unsweetened)
1/3 cup of butter (melted)
1/3 cup of butter (melted)
1/2 cup of flour (gluten-free flour if you need it)
Main Ingredients
2 cups of rhubarb (cut into 1-inch pieces)
3 cups of mango
1 tablespoon of lemon
1/2 cup of brown sugar
2 Tablespoons of maple syrup
1 Tablespoon of pumpkin spices
Directions
1. In a large bowl mix mango, rhubarb, sugar, lemon juice, maple syrup, and spices. 2. In a second bowl mix shredded coconut, butter, flour, and oats, corn flour. Add a tablespoon of water if needed to make it less dense.
3. Place the mango and rhubarb mixture into a 8x8 inch baking dish and then pour crumble mixture.
4. Bake in a oven until the top is golden brown, about 1 hour.
Serves 4 people amply.
Enjoy with family and friends!
Lots of Love,
~Tarabud
