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

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon together in a casserole dish; cover with aluminum foil.
3. Bake in the preheated oven for 10 minutes.
4. 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.
5. Remove aluminum foil from casserole dish and stir rhubarb mixture; top with oat mixture.
6. Bake in the preheated oven until rhubarb is soft and top is lightly browned, about 45 minutes.