RHUBARB AND RASPBERRY CHOCOLATE MACADAMIA NUT CRUMBLE

Rhubarb and Raspberry Chocolate Macadamia Nut Crumble image

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.

Provided by juleslfoster

Time 1h15m

Yield 6

Number Of Ingredients 12

Ingredients

3 cups 1-inch pieces rhubarb
1 ½ 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
¼ cup macadamia nuts, or as desired
½ cup all-purpose flour
½ cup oats
½ cup butter, chilled
½ cup brown sugar
1 ¾ ounces dark chocolate, chilled

Steps:

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.

Nutrition Facts : Calories 518 calories, Carbohydrate 77.9 g, Cholesterol 41.1 mg, Fat 23.1 g, Fiber 5.4 g, Protein 3.9 g, SaturatedFat 10.9 g, Sodium 118.1 mg, Sugar 58 g