½ cup long thread coconut
½ cup slivered almonds
½ cup pecans, roughly chopped
½ cup cashew nuts, roughly chopped
1 cup old-fashioned rolled oats (not ‘quick cook’)
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon allspice
¼ cup packed brown sugar
¼ cup vegetable oil
¼ cup honey
750 grams rhubarb, cut into 6 cm lengths
zest of 1 orange
juice of 2 oranges
½ cup packed brown sugar
2 cups free-flow frozen raspberries
thick plain yoghurt
Preheat the oven to 150°C.
Crumble: Place all the dry ingredients in a large bowl and combine well. Warm the honey and stir into the oil. Pour onto the nut mixture and toss together, making sure everything is well coated.
Spread out in an even layer on a lined baking tray and bake 30-40 minutes, turning occasionally until the nuts are golden. Don’t over- brown, as the nuts continue to darken as they cool. Remove from the oven, cover with a piece of baking paper and press firmly to compact the mixture. The crumble will be soft when it comes out of the oven. It will crisp up as it cools. Set aside to cool then break into pieces.
Rhubarb: Toss the rhubarb in a baking dish with the orange zest and juice and the brown sugar. Cover and bake until tender but not falling apart. Gently combine the frozen raspberries with the hot rhubarb and set aside to cool.
To serve: Fill serving glasses a third full with rhubarb. Fill another third with crumble then top with yoghurt. Sprinkle with brown sugar and leave for a few minutes until the sugar ‘melts’.
Store any extra nut crumble in an airtight container.