Preheat oven to 180C fan forced
In a medium sized pot, melt your butter over a low heat. Add your rhubarb, diced apple, maple syrup and cinnamon and stir to combine. Place the lid on and allow to stew and soften for about 10 minutes, stirring occasionally.
Meanwhile, to prepare the crumble, place the butter, almond meal, cinnamon, vanilla and maple syrup to a blender or food processor until all the ingredients are combined.
Add the coconut, macadamias, oats and ginger and pulse until just combined but still crumbly/chunky.
If your rhubarb pot is oven proof you can add the crumble straight on top in an even layer. If your pot is not oven safe, then divide the rhubarb and apple mixture into 4 ramekins or an oven proof dish, and top with the crumble in an even layer
Bake in the oven for 20 minutes until golden brown and serve with cream or greek yoghurt or milk/coconut kefir for some probiotics!
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 6 months.