Rhubarb Crisp with Macadamia Nuts
Baked rhubarb topped with a brown sugar and macadamia nuts.
Equipment
- Mixing Bowl
- Food processor
- 8 x 8 baking dish
Ingredients
Rhubarb Filling
- 2½ pounds rhubarb cut into ½ slices
- ½ cup sugar
- ¼ cup brown sugar packed
- 1 tbsp lemon zest
- ½ tsp cinnamon
- ¼ tsp salt
Crisp Topping
- ¾ cup brown sugar packed
- ¾ cup rolled oats
- 6 tbsp butter unsalted
- 5 tbsp all-purpose flour
- ½ tsp cardamom
- ½ tsp cinnamon
- ½ cup macadamia nuts chopped
Instructions
- Preheat the oven to 375°F, 190°C, or gas mark 5.
- In a mixing bowl combine all of the filling ingredients until the rhubarb is evenly coated with the sugar and spices and set aside.
- In the food processor add all of the crisp topping ingredients and pulse until the butter is pea sized.
- In an 8x8 baking dish add the rhubarb mixture and top with the crisp topping. Bake for 30 minutes or until the topping is golden brown and the rhubarb is soft.
Notes
Substitute walnuts or pecans for the macadamia nuts if preferred.
Will last for 3-4 days in the refrigerator stored in an air tight container.
Can be frozen for up to 3 weeks.
Nutrition
Serving: 1servingCalories: 365kcalCarbohydrates: 56gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 23mgSodium: 55mgPotassium: 515mgFiber: 4gSugar: 41gVitamin A: 408IUVitamin C: 12mgCalcium: 163mgIron: 1mg
Nutrition Disclaimer*
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