Rhubarb And Mango Crisp Recipes

EASY RHUBARB CRISP

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

Provided by Baking Girl

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

Easy Rhubarb Crisp image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g

Ingredients

1 cup all-purpose flour
1 cup brown sugar
¾ cup oats
½ cup melted butter
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

RHUBARB CRISP

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.

Provided by Mark Bittman

Categories easy, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Rhubarb Crisp image

Steps:

Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams

Ingredients

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans

RHUBARB AND MANGO CRISP

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.

Provided by Irmgard

Categories Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

Rhubarb and Mango Crisp image

Steps:

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

Nutrition Facts : Calories 521.8, Fat 26.3, SaturatedFat 17.3, Cholesterol 54.2, Sodium 162.4, Carbohydrate 71, Fiber 5.2, Sugar 46.4, Protein 4.9

Ingredients

1/3 cup granulated sugar
2 tablespoons cornstarch
3 cups rhubarb, chopped into 1-inch pieces
2 mangoes, peeled, cored and cubed
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon fresh ginger, minced
1 cup quick-cooking rolled oats
1/2 cup all-purpose flour
2/3 cup butter, chilled and cut into chunks
2/3 cup brown sugar
1/2 cup coconut

RHUBARB CRISP

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! -C.E. Adams, Charlestown, New Hampshire

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Rhubarb Crisp image

Steps:

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.

Ingredients

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

MOM'S RHUBARB CRISP

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!

Provided by Nikki

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 9

Number Of Ingredients 10

Mom's Rhubarb Crisp image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
Bake in preheated oven until rhubarb layer is set, about 45 minutes.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 49.4 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 82 mg, Sugar 35.4 g

Ingredients

3 cups diced fresh rhubarb
1 tablespoon all-purpose flour
½ cup white sugar
1 tablespoon water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup rolled oats
1 cup brown sugar (packed)
½ cup all-purpose flour
½ cup butter

RHUBARB AND MANGO COMPOTE

Provided by Moira Hodgson

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

Rhubarb And Mango Compote image

Steps:

Preheat the oven to 350 degrees. Butter a shallow baking dish, and add the rhubarb and mango. Sprinkle the pieces with the sugar, lemon peel and ginger. Toss well to combine.
Dot the fruit with the remaining butter and bake about 30 minutes, or until the rhubarb is soft but still holds its shape. Serve warm or at room temperature, with the creme fraiche or whipped cream passed separately.

Ingredients

Unsalted butter to coat baking dish, plus 1 tablespoonful, cut into pieces
1 pound rhubarb, cut into 3/4-inch pieces
1 large ripe mango, cut into cubes
1/2 cup sugar
1/4 teaspoon grated lemon peel
1/2 teaspoon ground ginger
Creme fraiche or whipped cream

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RHUBARB MANGO CRUMBLE WITH ALMOND COCONUT TOPPING

Web Jun 16, 2021 Instructions. Preheat the oven to 350°F. Set out a 9-inch square or round baking dish. Prepare the almond coconut topping. In a …
From thefirstmess.com
5/5 (8)
Category Dessert
Cuisine American
Total Time 1 hr

Prepare the almond coconut topping. In a medium bowl, combine the almond flour, shredded coconut, and salt. Stir to combine. Then, add the coconut oil and maple syrup. Stir until you have a rough cookie dough-like texture. Set the bowl in the fridge for 10 minutes.
Transfer the chopped rhubarb and mango to the baking dish. Directly to the dish, add the arrowroot starch, maple syrup, lime zest, lime juice, ground ginger, and ground cardamom. Stir to combine and evenly coat all the pieces of rhubarb and mango. Spread everything out into a layer of even thickness that fills the baking dish.
Retrieve the almond coconut topping from the fridge. Using your fingers, break up the bits of “dough” evenly over the surface of the rhubarb and mango mixture.

Rhubarb And Mango Crisp Recipes

EASY RHUBARB CRISP

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

RHUBARB CRISP

RHUBARB AND MANGO CRISP

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.

RHUBARB CRISP

MOM'S RHUBARB CRISP

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!

RHUBARB AND MANGO COMPOTE

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