Sharp rhubarb topped with rich dark chocolate is the perfect way to wow your guests. Serve in individual jars to elevate this mouthwatering dessert.

Rhubarb And Orange Crumble

Prep Time

20 minutes

Cooking Time

35 minutes

Serves

6 - 8

Ingredients

For the bottom:
900g fresh rhubarb, trimmed and cut into 2.5cm lengths
finely grated zest ½ large orange
125g raw cane sugar
freshly squeezed juice ½ large orange

For the crumble:
75g butter, chilled
150g plain flour
150g Demerara sugar
90g Willie’s 100% Peruvian Cacao
(Alternatively you can use 130g of a dark chocolate like Peruvian Chulucanas 70 and reduce the sugar by 40g)

 

Method

  1. Preheat the oven to 200C/fan oven 180C/Gas 6. Put the rhubarb in a shallow ovenproof dish. (It will need to be hold around 1.75 litres.) Toss with the orange zest and caster sugar.
  2. Pour over the orange juice and cover the dish with foil. Bake for about 25 minutes, or until the rhubarb is starting to soften. It may need a little less time if your rhubarb is very slender.
  3. While the rhubarb is softening, rub the butter into the flour and sugar in a large bowl until the mixture resembles breadcrumbs. Melt the cacao in a bain marie and stir the melted cacao into the flour and sugar.
  4. Take the rhubarb out of the oven and remove the foil. Sprinkle the crumble mixture over the rhubarb and return the dish to the oven for a further 25-30 minutes or until the crumble topping is beginning to crisp and the rhubarb juices bubble up around the edges to make a glossy chocolate sauce. Serve with chilled double cream or vanilla ice cream.

Ingredients

For the bottom:
900g fresh rhubarb, trimmed and cut into 2.5cm lengths
finely grated zest ½ large orange
125g raw cane sugar
freshly squeezed juice ½ large orange

For the crumble:
75g butter, chilled
150g plain flour
150g Demerara sugar
90g Willie’s 100% Peruvian Cacao
(Alternatively you can use 130g of a dark chocolate like Peruvian Chulucanas 70 and reduce the sugar by 40g)

 

Method

  1. Preheat the oven to 200C/fan oven 180C/Gas 6. Put the rhubarb in a shallow ovenproof dish. (It will need to be hold around 1.75 litres.) Toss with the orange zest and caster sugar.
  2. Pour over the orange juice and cover the dish with foil. Bake for about 25 minutes, or until the rhubarb is starting to soften. It may need a little less time if your rhubarb is very slender.
  3. While the rhubarb is softening, rub the butter into the flour and sugar in a large bowl until the mixture resembles breadcrumbs. Melt the cacao in a bain marie and stir the melted cacao into the flour and sugar.
  4. Take the rhubarb out of the oven and remove the foil. Sprinkle the crumble mixture over the rhubarb and return the dish to the oven for a further 25-30 minutes or until the crumble topping is beginning to crisp and the rhubarb juices bubble up around the edges to make a glossy chocolate sauce. Serve with chilled double cream or vanilla ice cream.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​