DARK CHOCOLATE CRUMBLE WITH RHUBARB AND ORANGEPrep Time: 20 mins Cooking Time: 35 mins Serves: 6-8
You can try almost any combination of fruits for making dark chocolate crumbles, just add some dark chocolate or cacao in the crumble to add some depth of flavour. In Venezuela I would go for the mangoes growing all around the Hacienda, but back in England I stick with the seasons and go for English classics like rhubarb and blackberry and apple.
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)
baking dish, about 25 x 30cm in size
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. 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.
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.
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.