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.
Serves:
Ingredients
- 3cupsrhubarb,(1-inch pieces)
- 1½cupsfresh raspberries,or more to taste
- 1cupwhite sugar
- 2tbsporange juice
- 1tbspcornstarch
- 1tspground cinnamon,or more to taste
- ¼cupmacadamia nuts,or as desired
- ½cupall-purpose flour
- ½cupoats
- ½cupbutter,chilled
- ½cupbrown sugar
- 1¾ozdark chocolate,chilled
Instructions
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Preheat the oven to 350 degrees F.
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Combine the rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon together in a casserole dish, then cover with aluminum foil.
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Bake in the oven for 10 minutes.
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Heat a skillet over medium-high heat, then cook and stir the macadamia nuts for 5 minutes, until toasted and fragrant.
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Combine the macadamia nuts, flour, oats, butter, brown sugar, and dark chocolate in a food processor, then pulse until crumbly.
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Remove the aluminum foil from the casserole dish, then stir the rhubarb mixture. Top with oat mixture.
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Bake in the oven for 45 minutes, until rhubarb is soft and top is lightly browned.
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Serve and enjoy.
Nutrition
- 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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