1 bunch rhubarb (400g), trimmed, cut into 4cm pieces
250 grams strawberries, quartered
1 teaspoon vanilla extract
¼ cup (55g) caster sugar
1 teaspoon ground ginger
½ teaspoon ground cinnamon
Preheat oven to 200°C. Grease and line an oven tray with baking paper.
Combine maple syrup, shortbread and macadamias in a medium bowl; spread out on oven tray. Bake, in oven, for 4 minutes; stir, then bake a further 4 minutes or until golden. Cool.
Meanwhile, place fruit, extract, sugar and spices in a medium saucepan over medium heat; cook stirring, for 3 minutes or until juices run from fruit. Cook, stirring occasionally, for a further 5 minutes or until rhubarb has softened but still holds its shape.
Divide fruit mixture among four small bowls; top with crumble mixture to serve.