You don’t normally get mango and rhubarb together which drew me to the idea. Their combination becomes a sweet tart dessert with a crunchy topping. I hope you like it.

2 cups rhubarb cut in 1-inch pieces
3 cups mango cut into cubes
2 tablespoons corn starch
1/2 teaspoon ginger
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
4 tablespoons maple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon elderflower syrup
Crisp topping:
3/4 brown sugar
8 tablespoons butter
3/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon cardamom

In a bowl add mango, rhubarb, corn starch, maple syrup, ginger, cardamom, cinnamon, lemon zest, elderflower syrup, and lemon juice and gently mix.

Heat oven to 350.

Place in an 8 x 8 baking pan.

In second bowl add brown sugar, flour, and cold butter cut in small pieces.

Mix with hands until butter is incorporated and the texture is like sand.

Cover the mango mix with crumble.

Bake for 30-35 minutes or until top slightly browns.

Serve with ice cream.