Dessert

Strawberry Rhubarb Mango Crisp is for Dessert.

Strawberry Rhubarb Mango Crisp takes 10 minutes to prepare.

Strawberry Rhubarb Mango Crisp takes 45 minutes to cook.

Strawberry Rhubarb Mango Crisp makes 9 servings.

The ingredients for Strawberry Rhubarb Mango Crisp are:

3/4 c. raw wheat bran (sub rolled oats if desired)
3/4 c. whole wheat four
1/4 tsp. salt
6 T. butter
1/4 c. brown sugar
1/2 tsp. ground ginger

2 c. sliced rhubarb
1 c. sliced strawberries
1 c. diced mango
1/4 c. granulated sugar OR 2-4 T. maple syrup
2 T. water
1-1/2 T. cornstarch
1/2 tsp. ground ginger

Here is how you make Strawberry Rhubarb Mango Crisp:

Preheat oven to 350 deg F. In a small bowl, combine wheat bran (or oats), wheat flour, salt, brown sugar, and ginger; whisk till evenly incorporated. Add butter and mush together with your hands until coarse crumbles form. Set aside. In a 2 qt. or larger saucepan over medium heat, combine rhubarb, strawberries, mango, and 1/4 c. granulated sugar (or syrup). While fruit heats, make a slurry of the water, cornstarch, and ground ginger. Pour over fruit and cook, stirring constantly, till fruit is softenend and mixture is thickened. Set aside. In an 8x8 baking pan, press roughly half of the crumb mixture in an even layer to create the bottom crust. Spread fruit mixture over the crust, then sprinkle remaining crumbs over the top. Bake in preheated oven for 35-45 minutes, till fruit mixture is bubbly and crust is golden. Number of Servings: 9Recipe submitted by SparkPeople user DAMIENDUCKS.

The nutritional information for Strawberry Rhubarb Mango Crisp is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 185.5

• Total Fat: 8.3 g
• Cholesterol: 20.4 mg
• Sodium: 123.4 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 4.6 g
• Protein: 2.6 g