Mango Rhubarb Crumble

Served with Geisha brand full fat coconut milk cream.

Mango and rhubarb, it turns out, is a thing. Don't get me wrong, I remain a huge fan of the classic strawberry and rhubarb combo: so far this season I have made strawberry rhubarb crumble, strawberry rhubarb donuts, and roasted strawberry and rhubarb over rye shortcakes.

However, due to insanely low local mango prices and the huge amount of rhubarb still in my freezer, I was curious: could the sweetness of mango provide a tasty compliment to rhubarb in a dessert?

It turns out I was not the first person to wonder thus, and it also turns out the answer is a resounding yes. I researched several recipes before deciding on Mango and Rhubarb Crumble courtesy of Kevin Lynch at Closet Cooking. It seems I chose correctly: this was a delicious and simple recipe that got rave reviews from everyone who tried it.

Ingredients:-¼ C sugar
-2 Tbs cornstarch
-2 mangoes, cut into cubes about 3 cm square
-2 C rhubarb, cut into 3 cm long slices
-1 Tbs lemon juice
-2 tsp grated ginger-⅔ C flour-⅓ C oats-⅓ C shredded coconut-⅔ C brown sugar-⅓ C vegan butter, melted
-coconut oil to grease the pan




To make:

1. Preheat oven to 350F. Mix the sugar and cornstarch in a large bowl. Add mango, rhubarb, and ginger and toss to coat. Set aside.

2. Mix the remaining ingredients (minus the coconut oil) in a separate bowl.
3. Grease a baking dish (I used a 24 cm round) with coconut oil. Add the fruit, spreading evenly across the bottom,
4. Pour the topping (the stuff from the other bowl) over the top of the fruit. Make sure to evenly distribute the topping across the top. I also used a wooden spoon to gently press down here and there to make sure the top was smooth and even.

5. Bake for 45 minutes, or until the top is golden brown and fruit is bubbling deliciously.