This is a delicious dessert utilizing rhubarb. If you don't happen to have enough mangoes, peaches or nectarines work well in this recipe as well. I happened to have a little homemade peach ice cream that my son-in-law had made to serve with it. It would also be good with store bought ice cream, whipped cream or vanilla yogurt.
Rhubarb & Mango Filling
1/3 cup sugar
2 tablespoons cornstarch
2-3 cups rhubarb, cut into 1/2" pieces (I only had 2 cups)
2 ripe mangoes, peeled, cored and cubed (I also added I ripe nectarine, peeled, pitted and cubed)
1 tablespoon fresh lemon juice
Grated zest of 1 lemon
Combine sugar and cornstarch. Add fruit, lemon juice and lemon zest. Toss to combine and set aside.
Butter or pan spray for baking dish. I used a 9" x 9" square pan.
1 cup rolled oats
1/2 cup flour
1/2 cup butter, cut into chunks
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup unsweetened grated coconut (you could probably substitute sweetened coconut and cut down on the sugar)
Preheat oven to 350 degrees F. Combine the oats, flour, cold butter, salt and sugars. Pulse several times until mixture resembles coarse meal (not too fine). Stir in grated coconut. Pour fruit into greased pan. Sprinkle the topping over the filling, making sure it is completely covered. Bake for 45-50 minutes or until the filling is bubbly and topping is golden brown.
Adapted from 2 recipes from Fork vs Spoon and Canadian Food Network-Christine Cushing.