- 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
- 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.
08/02/2019
recipepes.com
rhubarb and raspberry chocolate macadamia nut crumble, recipe
PT15M
PT1H
5
455 calories
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