Strawberry & rhubarb crumble with crunchy macadamia topping

  For someone who loves experimenting and trying new foods, it's quite strange that I have never had the opportunity to try rhubarb. A friend of mine, Janette, started growing rhubarb a while back. Needless to say, I have been patiently waiting... 

Knowing rhubarb is quite sour or tart, I knew I was going to like it. I thought the addition of sweet strawberries, rather than traditional apple, would complement the tartness of the rhubarb. Result - YUM! 

(This recipe is straight from taste.com.au)

 

 

strawberry & rhubarb crumble with crunchy macadamia topping

Cook time: 15 prep + 30 min cook

Serves: 6

Ingredients:

1 bunch rhubarb, ends trimmed, washed, cut into 5cm lengths
2 x 250g punnets strawberries, hulled, washed, halved
2 tbs caster sugar
1 tbs finely grated orange rind
Double cream or vanilla ice-cream, to serve

crunchy macadamia topping

115g (3/4 cup) plain flour
80g chilled butter, chopped
1 x 100g pkt macadamia nuts
50g (1/2 cup) oats
55g (1/4 cup, firmly packed) brown sugar

 Instructions:

1. Preheat oven to 180°C. Combine the rhubarb, strawberries, sugar and orange rind in a 5cm deep x 20cm (base measurement) square ovenproof dish.
2. Step 2
   To make the macadamia topping, place the flour in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add the macadamias, oats and sugar and stir until well combined.
   
   
   
   
   
3. Step 3
   Scatter the macadamia topping over the rhubarb mixture. Bake in oven for 25-30 minutes or until the crumble is golden brown and heated though. Spoon the crumble among serving bowls and serve with cream or ice-cream.