Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

518 calories; protein 3.9g; carbohydrates 77.9g; fat 23.1g; cholesterol 41.1mg; sodium 118.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/21/2015
I made this recipe today for Father's Day. My Dad and the rest of the family loved it! The only reason I gave this a four star review was that directions could use some improvement and the bake time was far too long. First I would NOT recommend stirring your raspberries. Next time I make this I will combine the white sugar mix first coat the rhubarb and then add the raspberries. Secondly my food processor didn't do so well with the crumb mixture. Even though I cut the butter into smaller squares I ended up with chunks of butter dusted with "dough". Next time I will chop the nuts (I chose hazelnuts) first cut the butter into small cubes and then add the dry ingredients & chips. Lastly I skipped the 10 minutes bake step and only cooked it for 45 minutes. The rhubarb was VERY soft. Once it was cool enough to eat I could no longer see any raspberries and there were only a few chunks of rhubarb. Oven temperatures vary so I would recommend checking the crumble so it doesn't over cook. Overall a delicious recipe served with vanilla ice cream (just sweet enough to contrast with the tart fruit). I especially loved the chocolate! Read More
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