Rhubarb And Raspberry Chocolate Macadamia Nut Crumble - cooking recipe

Ingredients

3 cups 1-inch pieces rhubarb
1 1/2 cups fresh raspberries, or more to taste
1 cup white sugar
2 tablespoons orange juice
1 tablespoon cornstarch
1 teaspoon ground cinnamon, or more to taste
1/4 cup macadamia nuts, or as desired
1/2 cup all-purpose flour
1/2 cup oats
1/2 cup butter, chilled
1/2 cup brown sugar
1 3/4 ounces dark chocolate, chilled

Preparation

Preheat oven to 350 degrees F (175 degrees C).
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.