rhubarb and raspberry chocolate macadamia nut crumble

Ingredients

• Servings: 6
• 3 cups 1-inch pieces rhubarb
• 1 1/2 cups fresh raspberries, or more to taste
• 1 cup white sugar
• 2 tablespoons orange juice
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon, or more to taste
• 1/4 cup macadamia nuts, or as desired
• 1/2 cup all-purpose flour
• 1/2 cup oats
• 1/2 cup butter, chilled
• 1/2 cup brown sugar
• 1 3/4 ounces dark chocolate, chilled

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon together in a casserole dish; cover with aluminum foil.
• bake in the preheated oven for 10 minutes.
• 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.
• remove aluminum foil from casserole dish and stir rhubarb mixture; top with oat mixture.
• bake in the preheated oven until rhubarb is soft and top is lightly browned, about 45 minutes.