Mango Rhubarb Crisp


My cat crouches behind the toilet ( I really dislike this word by the way, always have)… ready to attack, when I am taking a shower.  Weird, right?  I thought so.  He then slinks out of the bathroom once the water is turned off…as if I didn’t see him.  Stan is a weirdo.  A big furry weirdo.  Proof is below.

I bought jeans online last week from Lands End Canvas and they were waiting for me when I got home.  I LOVE Internet shopping.  Let me tell you about these jeans….they fit better than any jean I have ever tried on in any store.  In any store, alone, in the dressing room, near tears, under horrible lighting, silently hating my thighs.  And my butt.  Jean buying takes a day of high confidence because it is going to be in the gutter by the time you give up.  Jeanless and mad at the world of fashion. But tonight, I am sitting in new jeans, feeling pretty darn good about my thighs and butt.  Between Stanley and these jeans…I think the world might be coming to an end or Hell just froze over.


These jeans fit great even after eating most some of the mango rhubarb crisp.  I grab a forkfull with each pass through the kitchen.  It is hiding in the oven right now.  OK, so I put it in the oven to hide it from myself.  But I know where it is…

Crisps are absolutely the easiest thing in the dessert world to make.  Go here if you need a clear-cut guide to the differences between crisps vs. crumbles vs. cobblers vs. brownbettys vs. buckles vs. pandowdys.  Or just trust me.  A crisp is a fruit on the bottom and a flour/oat(sometimes)/butter/sugar mixture sprinkled on top.  You get the pie like feel, but there is no crust to worry about.  If the final product ends up juicier than expected…not bottom crust is gonna get soggy.  Nah, the extra juice is just drizzled over an extra scoop of ice cream.  Whats the harm in that?  To say the least, crisps are a forgiving specie.  And I love them.

Rhubarb is easy to find this time of year – you know, the pink/red celery looking stalks in the produce section that most veer away from.  Rhubarb is commonly prepared with strawberries, which don’t get me wrong, is one of my favorite flavor combos out there.  They are like peas and carrots or pb and j.   But peas taste good with potatoes and pb is lovely with honey.  What I am trying to say….rhubarb tastes great with other fruits.  And guess what is in season now too?  Mangos.

The sweetness of the mango pairs well with the rhubarb’s tartness.  Mango rhubarb…watch, it’ll be the next big thing.  You saw it here first 😉

Eat this warmed with a large scoop of vanilla ice cream OR grab a pint of lemon gelato/ice cream.  Lemon, mango, and rhubarb….sigh.  So good and so tart.  I love tart.

P.S.  I also bought wedges.  Boy do I love a good wedge.  The shoe not the salad.  I have never had a wedge salad (gasp!).  They look quite difficult to eat.  But wedge shoes, those are a cinch to wear!  Okay, enough about shoes…go make this crsip for your family, friends, neighbors, or yourself.  You will be glad you did!


Mango Rhubarb Crisp

9 inch round, deep dish pie plate


  • 1 Cup All-Purpose Flour
  • 1/4 Cup White Sugar
  • 1/4 Cup Light Brown Sugar, packed tightly
  • 1 Cup Old Fashioned Oats
  • pinch of salt
  • 1 Stick Butter, melted and slightly cooled
  • 2 Cups Rhubarb, large dice (about 4 stalks)
  • 3 Cups Mango, cubed (about 2 mangos)
  • 1/4 Cup White Sugar
  • 2 Tablespoons Cornstarch
  • Juice of 1 Lemon
  • Zest of 1 Lemon, grated

Preheat oven to 375°F.

Stir together flour, white sugar, brown sugar, oats, and salt in a medium bowl.  Stir in melted butter.  Place bowl in fridge until needed.

In a large bowl combine rhubarb, mango, sugar, cornstarch, lemon juice, and zest.  Toss to combine.  Pour mixture into a 9inch deep dish pie plate (or any deep dish that is oven able).  Remove topping from fridge and evenly spread it over the fruit.  Place dish into preheated oven and bake until topping is golden brown and the fruit is bubbling up along the sides.  About 40-50 minutes.  If the crumb topping begins to brown too quickly, tent with tinfoil to prevent further browning.(there won’t be a lot of liquid with this fruit combination, so not a lot of bubbling juice, but there will be a little bit)

Remove from oven and let cool slightly before serving.  It is good cold too!

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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