Laurel brought a delicious crisp - it was so-o-o-o successful that she only had a tiny piece left to bring home for her husband! Hope you make it lots and enjoy it every time.
Rhubarb and Mango Crisp
Chop up enough rhubarb and mango to fill a 9"x13" greased pan. Mix in a tablespoon of flour and a scoop of sugar depending on how sweet your rhubarb is. About 1/2 - 3/4 cup. Pour this mixture into the pan.
In a bowl, mix together 1/2 cup butter, 1 cup rolled oats, 1 cup flour and 1/2 brown sugar. Also add 1 tsp of cinnamon. Spread this topping over the fruit.
Bake for about 30 minutes in a 350'C oven.
Serve warm or cooled with whipped cream or ice cream.
Laurel adds: This is my own adaptation of various recipes from over the years and from numerous people. The same topping works with any kind of fruit. Adjust the ingredients to your liking or "what I have in the cupboard right now".
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