Rhubarb Mango Crisp

• 10 -12 amaretti cookies or 10 -12 gingersnaps
• 34 cup all-purpose flour
• 13 cup brown sugar, firmly packed
• 13 cup butter, cut into cubes
• 34 cup granulated sugar
• 2 tablespoons cornstarch
• 12 teaspoon cinnamon
• 14 teaspoon grated fresh nutmeg
• 2 mangoes
• 6 cups fresh rhubarb, cut in 1/2 inch pieces or 6 cups frozen rhubarb

1. Preheat oven to 375F.
2. Place cookies in a ziploc bag and crush with a rolling pin into pieces about 1/4" (about 3/4 cup).
3. Place in a medium mixing bowl along with flour and brown sugar.
4. Stir.
5. Cut in butter with 2 knives until crumbly and about the size of peas.
6. In a large bowl stir granulated sugar with cornstarch, cinnamon, & nutmeg until blended.
7. Peel mangoes and cut flesh into 1" chunks (about 3 cups).
8. Add rhubarb (if using frozen , rinse away ice crystals and pat dry).
9. Toss.
10. Turn fruit into 8" buttered baking dish.
11. (must hold 8 cups).
12. Sprinkle cookie mixture over the top DO NOT PRESS DOWN.
13. Set on cookie sheet to catch any spills and bake 45 to 50 min till fruit is tender and topping is a deep golden brown.
14. (cover loosely with foil during last 15 min if too brown.
15. Serve with Whipped Cream or Vanilla Ice Cream.
16. Enjoy.

cookies, flour, brown sugar, butter, sugar, cornstarch, cinnamon, nutmeg, mangoes, fresh rhubarb

Taken from www.food.com/recipe/rhubarb-mango-crisp-192300 (may not work)