Rhubarb and chocolate crumble recipe - English Cuisine

“Willie Harcourt-Cooze is well known for his TV show called ‘Willie’s Wonky Chocolate Factory’, however, his factory is far from wonky - I was actually blown away by it. Willie produces the best chocolate in the country and is incredibly passionate about the industry. Here is his rustic rhubarb chocolate crumble using his own 100 per cent cacao chocolate.” Luke Nguyen, Luke Nguyen's United Kingdom

Ingredients



900 g rhubarb, about 2 bunches, trimmed, washed and cut into 2.5 cm lengths

125 g caster sugar

½ large orange, zest finely grated and juiced

double cream or vanilla ice-cream, to serve





Crumble



150 g (1 cup) plain flour

150 g (¾ cup) demerara sugar

75 g unsalted butter, chilled and chopped

90 g 100% cacao chocolate, finely grated

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.



Instructions



Preheat a fan-forced oven to 180ºC.



Remove and discard the rhubarb leaves, then trim the stems and wash well. Cut into 2.5 cm lengths, then place in a large shallow baking dish. Add the sugar and orange zest and toss to combine well. Pour over the orange juice and cover the dish tightly with foil. Bake for 25 minutes or until the rhubarb starts to soften. It may need a little less time if your rhubarb is very slender.



Meanwhile, to make the crumble, place the flour and sugar into a large bowl and using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Stir in the grated chocolate.



Take the rhubarb out of the oven and remove the foil. Sprinkle the crumble mixture over the rhubarb and bake for another 25-30 minutes or until the crumble begins 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.