Easy Rhubarb Mango Crisp

Easy Rhubarb Mango Crisp - Golubka Kitchen

Easy Rhubarb Mango Crisp - Golubka Kitchen

Keeping the rhubarb content coming these past few weeks. No
regrets 🙂
Crisps are the ultimate lazy dessert. They are messy by nature,
which makes them very hard to get wrong. All you need to make a
crisp is a layer of fruit, almost any fruit, mixed with a bit of
sweetener and maybe some aromatics, and topped with the usually
rolled oat-centered crisp element. Time in the oven will take care
of the rest. The fruit will get jammy and bubbly, while the topping
will become golden brown, mostly crispy, and a bit soft where it
interacts with the fruit. Served warm with ice cream or yogurt,
it’s pure heaven.
Our version features rhubarb and mango, both of which are still
going strong where we are. They make a really special pair –
we’re very excited about this one!

Easy Rhubarb Mango Crisp - Golubka Kitchen

Easy Rhubarb Mango Crisp - Golubka Kitchen

Easy Rhubarb Mango Crisp - Golubka Kitchen

Easy Rhubarb Mango Crisp - Golubka Kitchen

The beautiful, floral tartness of rhubarb really shines next to
the jammy sweetness of mango, especially when they melt together in
the oven. Ginger offers a little sunny sparkle, but you could skip
it and still get delicious results. The pistachios in the crisp
bring their beautiful savoriness and color, but again, you can
easily sub them out with other nuts like almonds, pecans, etc.
This dessert is low maintenance and takes very little active
cooking time as far as baking projects go, and the mango-rhubarb
marriage is truly something worth experiencing at least once! Hope
you enjoy this one 🙂

Easy Rhubarb Mango Crisp - Golubka Kitchen

Easy Rhubarb Mango Crisp - Golubka Kitchen

Easy Rhubarb Mango Crisp - Golubka Kitchen

Easy Rhubarb Mango Crisp - Golubka Kitchen

Mango and Rhubarb Crisp
 
adapted from Simply Vibrant
Serves: 4-6
Ingredients
for the filling
  • 1 lb rhubarb – sliced into 1″
    pieces
  • 3 yellow mangoes – pitted and sliced
    into ½” pieces
  • ¼ cup coconut sugar
  • 1 tablespoon ginger powder or grated 1″
    piece of fresh ginger
  • 1 teaspoon vanilla
for the crisp
  • 1 cup rolled oats (gf if needed)
  • ¾ cup almond flour
  • ¼ cup pistachios or other nuts of
    choice like almonds, pecans, etc. – chopped
  • 1 teaspoon baking powder
  • pinch of sea salt
  • ¼ cup maple syrup
  • ¼ cup coconut oil – chilled, plus more
    for oiling the baking dish
Instructions
to make the filling

  1. Preheat the oven to 375° F
    (190° C).
  2. Put the rhubarb and mango in an
    oiled 7″ x 10″ baking dish (or a baking dish of a similar size) and
    mix together with a spoon. Add the coconut sugar, ginger, and
    vanilla, and mix everything through. Set aside while you make the
    crisp.

to make the crisp

  1. Combine the oats, almond flour,
    pistachios/other nuts, baking powder and salt in a large bowl,
    tossing to combine. Add the maple syrup and stir to
    incorporate.
  2. Cut the chilled coconut oil into
    small pieces and add it to the bowl. Mix everything together with
    your hands, pressing the mixture between your fingers to
    incorporate the coconut oil into the crisp.
  3. Sprinkle the crisp mixture on top
    of the rhubarb and mango, and transfer the baking dish to the oven.
    Bake for 30 minutes, until the topping is golden. Cover the baking
    dish with a piece of parchment paper and bake for another 10
    minutes, until the filling is jammy and bubbly and the rhubarb is
    cooked through. Remove the baking dish from the oven and let it
    cool slightly. Serve as is or with a scoop of ice cream/coconut
    yogurt on top. Enjoy!
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Mango Crisp
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Easy Rhubarb Mango Crisp