Lovely Sunday Afternoon

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Yesterday was a totally beautiful day in southern Wisconsin. Our friends called us bright and early Sunday morning to invite us to come and see the last of the apple blossoms in their orchard. Ellen and Bob have a a wonderful orchard in Ridgeway Wisconsin where they grow certified organic apples, pears and plums. They have a fruit CSA as well as selling at the farmers' markets: http://www.localharvest.org/farms/M7074.

After touring the orchard, Ellen and Bob prepared a wonderful meal, including asparagus and morel mushrooms from their land. I contributed dessert. Some of the ingredients such as the rhubarb were local--the mangoes unfortunately were not.

Rhubarb-Mango Crumble

1 1/2 pounds rhubarb stalks, cut into 1/2-inch pieces
2 mangoes, preferable Champagne mangoes, peeled and cut into 3/4-inch cubes--this is picture of the Champagne mango. They are very sweet, have smaller pits and are less fibrous then regular mangoes. I usually find them at Whole Foods.
3/4 cup sugar
1 1/3 cups all-purpose flour
1/4 cup sugar
6 tablespoons yellow cornmeal
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 stick plus 2 tablespoons unsalted butter, cut into 1/2-inch pieces
1/2 cup pecan pieces

Preheat the oven to 400°. Generously butter or spray a 9 x 13" baking pan. Add the rhubarb and mango, then add 3/4 cup of the sugar and toss gently to combine.
In a food processor, combine the remaining 1/4 cup of sugar with the flour, cornmeal, ginger and salt; pulse a few times to mix. Add the butter and process just until the mixture begins to clump. Add the pecan pieces and combine, but do not chop any further. Sprinkle the topping evenly over the fruit. Bake for 30-35 minutes, or until bubbly and golden on top. Test with a fork to make sure the rhubarb is tender--if not bake a little longer.

Serve at room temperature with a dollop of sweetened whipped cream. Ice cream would be good too.
Adapted from Food & Wine.com

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