Rhubarb and Raspberry Chocolate Macadamia Nut Crumble Recipe

Rhubarb and Raspberry Chocolate Macadamia Nut Crumble Recipe

  • 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
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon together in a casserole dish; cover with aluminum foil.
  3. Bake in the preheated oven for 10 minutes.
  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.
  5. Remove aluminum foil from casserole dish and stir rhubarb mixture; top with oat mixture.
  6. Bake in the preheated oven until rhubarb is soft and top is lightly browned, about 45 minutes.
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