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
Preparation
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.
