Mango and Rhubarb Crumble recipe


  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 3 cups mango (diced)
  • 2 cups rhubarb (cut into 1 inch pieces)
  • 1 tablespoon lemon juice
  • 1 teaspoon ginger (grated)
  • 2/3 cup flour
  • 1/3 cup rolled oats
  • 1/3 cup coconut (unsweetened)
  • 2/3 cup brown sugar
  • 1/3 cup butter (melted

Cooking Instructions

Mix the sugar and cornstarch in a large bowl.

Add the mango, rhubarb, lemon juice and ginger and toss to coat.

Mix the flour, rolled oats, coconut, brown sugar and butter in a large bowl.

Place the mango and rhubarb mixture into an 8x8 inch baking dish and pour the topping on.

Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.

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