There’s something special about rhubarb and it’s the perfect base for a crumble or a compote. Combined with strawberries in this stovetop dessert, it’s a definite winner.
1 bunch rhubarb
¼ cup caster sugar
Grated zest and juice of 1 orange
250g strawberries, halved
2 tbs honey
½ cup rolled oats
½ cup chopped raw macadamias
1 tsp cinnamon
- Cut the rhubarb into 6cm lengths. Heat sugar, orange juice and zest in a medium saucepan until dissolved. Add rhubarb and strawberries.
- Cover and gently cook over low heat for 10-15 minutes or until rhubarb is just tender. Cool slightly.
- Meanwhile heat a small frying pan over medium heat. Add butter, honey, oats, macadamias and cinnamon and cook, stirring, for 3-4 minutes or until golden and crisp.
- Spoon into serving glasses and sprinkle with crumble.
Vanilla ice-cream or custard.