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