How To Make Rhubarb and Raspberry Crumble
Each slice of this rhubarb and raspberry crumble gives a nutty and fruity surprise. Enjoy a flaky dessert with the goodness of macadamia nuts and chocolate.
Preheat the oven to 350 degrees F.
Combine the rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon together in a casserole dish, then cover with aluminum foil.
Bake in the oven for 10 minutes.
Heat a skillet over medium-high heat, then cook and stir the macadamia nuts for 5 minutes, until toasted and fragrant.
Combine the macadamia nuts, flour, oats, butter, brown sugar, and dark chocolate in a food processor, then pulse until crumbly.
Remove the aluminum foil from the casserole dish, then stir the rhubarb mixture. Top with oat mixture.
Bake in the oven for 45 minutes, until rhubarb is soft and top is lightly browned.
Serve and enjoy.
- Calories: 525.85kcal
- Fat: 24.44g
- Saturated Fat: 12.63g
- Trans Fat: 0.62g
- Monounsaturated Fat: 8.66g
- Polyunsaturated Fat: 1.31g
- Carbohydrates: 74.87g
- Fiber: 6.39g
- Sugar: 49.74g
- Protein: 5.51g
- Cholesterol: 40.92mg
- Sodium: 11.16mg
- Calcium: 99.35mg
- Potassium: 402.21mg
- Iron: 2.79mg
- Vitamin A: 133.80µg
- Vitamin C: 15.60mg
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