600 G pkg frozen rhubarb or 4 cups chopped fresh rhubarb
4 apples
2 ripe mangoes
1 pineapple
1 cup golden raisins
1/2 cup chopped pecans
1 1/2 cups brown sugar
1 1/2 cups all purpose flou r
1 tsp ground cinnamon
2/3 cup butter, at room temperature.
Instructions
Preheat oven to 350 F. Lightly butter bottom and sides of a 9 x 13 inch baking dish. Place frozen rhubarb, if using, in a sieve and rinse under cold running water until pieces are separated and ice crystals are melted. Drain well and pat dry with paper towels. Place rhubarb in a large bowl. Peel apples, if you like and slice into thick wedges. You should have about 4 cups.
Peel mangoes, slice fruit from pit, then chop into 1/2 inch pieces. You should have about 4 cups. Cut top off pineapple, slice off peel, then cut away brown eyes. Slice pineapple lengthwise, into quarters, remove core and chop into small bite size pieces. you should have about 4 cups. Add fruit, raisins and pecans, if using to bowl with rhubarb, then stir.
In a small bowl, stir 1/2 cup sugar with 1/4 cup flour and 1/2 tsp cinnamon. Sprinkle over fruit and mix to evenly distribute. Turn mixture into baking dish and press fruit down with your hands to pack tightly. Fruit will lose volume during baking. Place butter in a medium size dowl. Stir in remaining cup sugar until blended. With a fork or our fingers, gradually work in 1 1/4 cups flour and 1/2 tsp cinnamon until mixture is crumbly. Sprinkle evenly over fruit.
Bake in center of 350 F oven until fruit is bubbly and tender when pierced with a fork, from 1 to 1/4 hours. Remove from oven and let stand 10 minutes before serving. Any leftovers will keep well, covered in the refrigerator up to 3 days.
Originally Submitted
2/22/2012
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