Rhubarb and Raspberry Chocolate Macadamia Nut Crumble

I made this using rhubarb and raspberries from the garden. You could use different fruit, and substitute toasted hazelnuts for macadamia nuts or leave out the nuts and chocolate for something more traditional. Serve with ice cream, cream, or custard. I used single cream spiked with vanilla and a tablespoon of sugar.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 518 Calories

Ingredients

• 2 tablespoons orange juice
• 1 cup white sugar
• ½ cup all-purpose flour
• 1 tablespoon cornstarch
• ½ cup brown sugar
• ½ cup butter, chilled
• 1 teaspoon ground cinnamon, or more to taste
• ½ cup oats
• 3 cups 1-inch pieces rhubarb
• 1 ½ cups fresh raspberries, or more to taste
• ¼ cup macadamia nuts, or as desired
• 1 ¾ ounces dark chocolate, chilled

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven for 10 minutes.

Step 3

Combine rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon together in a casserole dish; cover with aluminum foil.

Step 4

Heat a skillet over medium-high heat; cook and stir macadamia nuts until toasted and fragrant, about 5 minutes. Combine macadamia nuts, flour, oats, butter, brown sugar, and dark chocolate in a food processor; pulse until crumbly.

Step 5

Remove aluminum foil from casserole dish and stir rhubarb mixture; top with oat mixture.

Step 6

Bake in the preheated oven until rhubarb is soft and top is lightly browned, about 45 minutes.