Rhubarb And Orange Crumble

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.

BUY THE CHOCOLATE

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