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    You are in: Home / Recipes / Rhubarb and Mango Crisp Recipe
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    Rhubarb and Mango Crisp

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Irmgard's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Grease a 9" x 9" baking dish.
    3. 3
      In a large bowl, combine the granulated sugar and cornstarch.
    4. 4
      Add the rhubarb, mangoes, lemon juice, lemon zest and ginger; toss to combine.
    5. 5
      In a food processor combine the oats, flour and butter.
    6. 6
      Pulse several times until the mixture resembles coarse meal.
    7. 7
      Transfer to a medium bowl and stir in the brown sugar and coconut.
    8. 8
      Pour the fruit into the greased baking dish.
    9. 9
      Mound the topping over the filling, covering it completely.
    10. 10
      Bake for 40 to 45 minutes until the filling is bubbly and the topping is golden.

    Ratings & Reviews:

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    Nutritional Facts for Rhubarb and Mango Crisp

    Serving Size: 1 (203 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 521.8
     
    Calories from Fat 236
    45%
    Total Fat 26.3 g
    40%
    Saturated Fat 17.2 g
    86%
    Cholesterol 54.2 mg
    18%
    Sodium 162.4 mg
    6%
    Total Carbohydrate 70.9 g
    23%
    Dietary Fiber 5.2 g
    21%
    Sugars 46.3 g
    185%
    Protein 4.8 g
    9%

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