"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."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.