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5 cups chopped rhubarb
3 small Granny Smith apples, peeled, cored and coarsely grated
1 punnet small strawberries, hulled
1/2 cup caster sugar
1 teaspoon cinnamon
Crumble:
1/2 cup plain flour
30g butter
1/2 cup soft brown sugar
1 teaspoon ground cinnamon
1/2 cup coarsely chopped macadamias
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Preheat oven to moderate.
In a large bowl combine the rhubarb, apples, strawberries, sugar and cinnamon.
Toss well and tip into a deep baking dish.
To make the crumble, combine the flour, butter, brown sugar, cinnamon and macadamias and rub together with your fingers until combined. Spread the mixture over the top of the fruit and bake for 25 - 30 minutes or until the fruit is soft and bubbling and the top is golden and crunchy. Serve with cream.
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