Champagne Mango & Rhubarb Crisp

Topping
2 3/4 cups all purpose flour
1 1/4 cups turbinado sugar
1/2 lb butter, softened
pinch of salt
1 1/2 cups macadamia nuts

Filling
Spiced Rum
3/4 cups golden raisins
10 champagne mangoes, diced
3 stalks rhubarb, chopped
1/3 cup turbinado sugar
zest of 1 lime
4 tablespoons flour
pinch of salt
3 tablespoons Spiced Rum

The night before serving, pour enough boiling rum over the fruit to cover. Cover with plastic wrap and allow the mixture to cool to room temperature before storing in the refrigerator.  The raisins will absorb the rum, and any leftovers will only get better over time.

To make the topping: lightly toast and coarsely chop the macadamia nuts.  Stir together the flour, sugar, salt and spices. Cut the butter into 1″ cubes.  With a food processor, pulse the butter and flour mixture together until the butter is well coated and approximately the size of peas.  By hand, stir the chopped nuts into the flour/butter mixture.

To make the filling: in a bowl, combine the raisins, diced mango, chopped rhubarb, sugar, lime zest, flour, salt, and rum. Toss well to combine. Preheat oven to 350 degrees.

Put the filling in a buttered pan just large enough to hold all ingredients. With your hands, spread an even layer of crisp topping over the fruit, using enough so that no fruit shows through the topping. Bake, uncovered, until topping is an even golden-brown throughout and the fruit is cooked - from one to two hours. Serve with vanilla ice cream

Notes: Serves 8-12.  You can vary the amount of sugar to taste.  Any extra topping mix can be stored in fridge for up to a week and used on any type of crisp or brown betty. Substitute any light brown sugar for turbinado if necessary.