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Strawberry & rhubarb crumble with crunchy macadamia topping
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your dessert game with a unique strawberry rhubarb nutty crumble.
Ingredients:
  • 1 bunch rhubarb, ends trimmed, washed, cut into 5cm lengths
  • 2 x 250g punnets strawberries, hulled, washed, halved
  • 40.00 gm caster sugar
  • 20.00 ml finely grated orange rind
  • Double cream or vanilla ice-cream, to serve
  • 115g (3/4 cup) plain flour
  • 80g chilled butter, chopped
  • 1 x 100g pkt macadamia nuts
  • 50g (1/2 cup) rolled oats
  • 55g (1/4 cup, firmly packed) brown sugar
Instructions:
  • Preheat the oven to 180°C. Mix the rhubarb, strawberries, sugar, and orange rind in a 5cm deep x 20cm square ovenproof dish.
  • For the macadamia topping, in a large bowl, gently combine the flour and butter using your fingertips until it resembles coarse breadcrumbs. Add the macadamias, oats, and sugar, and mix well until combined.
  • Sprinkle the macadamia topping over the rhubarb mixture. Bake for 25-30 minutes until the crumble is golden brown and heated through. Serve the crumble in bowls with cream or ice cream.

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