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.
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Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
518 calories; protein 3.9g; carbohydrates 77.9g; fat 23.1g; cholesterol 41.1mg; sodium 118.1mg.
Full Nutrition