Rhubarb And Mango Crisp Recipes

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.

Steps:

• In a large bowl, combine the first seven ingredients. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture., Bake at 375° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm.

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
• Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
• For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.

Steps:

• In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.

Steps:

• Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
• Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
• Bake at 375 for 35 minutes.

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.

Steps:

• In a 3- to 4-quart pan, mix sugar and cornstarch.
• Add mango nectar and stir until blended.
• Stir over high heat until mixture comes to a boil, about 3 minutes.
• Remove from heat and mix in lemon peel and juice.
• Add mangoes and stir gently to coat.
• Pour into a shallow 2 1/2- to 3-quart baking dish.
• In a bowl, mix oats, flour, nuts, ginger, and salt.
• Add syrup and butter and mix until blended.
• Distribute mixture evenly over mangoes.
• Set dish in a foil-lined 10- by 15-inch baking pan.
• Bake in a 375° oven until topping is golden brown, 30 to 40 minutes.
• Serve warm or cool.

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.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl toss the rhubarb, sugar and tapioca.
• Let stand for 15 minutes tossing twice.
• Pour into a lightly greased 13x9x2 inch baking pan and top with the mandarine segments.
• In another medium bowl combine the brown sugar, oats, flour, salt, cinnamon and ginger.
• Mix well.
• Cut in the butter until mixture resembles coarse crumbs.
• Sprinkle evenly over orange rhubarb mixture.
• Bake for 45 minutes or until the top is golden brown.

Steps:

• Heat oven to 350 degrees. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.
• In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
• Add the raspberries to the mangoes, and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.