Mango & Rhubarb Crumble

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)

1/2 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