This quick and easy dark chocolate and rhubarb crumble is perfect either for brunch or dessert!
Easy Dark Chocolate Rhubarb Crumble Recipe
Nothing better than a spring Farmers market! So hard to focus on what I came looking for 🙂
Flowers. Colors. Smells. Everything back to life 🙂 I always leave loaded with everything but what I came for! That’s exactly what happened yesterday too. Got a big bunch of rhubarb and a bigger one of flowers. I need red and pink in my life right now. It has been pouring cats for the last 7 days and I feel like living in London. I bet there are glimpses of sun from time to time there.
Now back to my rhubarb and my new obsession: rhubarb and dark chocolate. A perfect match. I cannot think of any other more perfect ingredient to pair with rhubarb than dark chocolate. You have to try it to understand why!
This dark chocolate and rhubarb crumble recipe is just amazing! I absolutely love that you can taste the rhubarb and nothing else. There is no other fruit to mess its taste. Nothing to distract from it. The dark chocolate crumble is the perfect addition. Not overly sweet, just perfect to go for one more 🙂
This is one of those recipes you can serve for brunch or for dessert. Chocolate for breakfast? Oh, yes! Definitely my kind of breakfast 🙂
It is so easy to make it and as long as you have rhubarb and dark chocolate you are good to go! All other ingredients are pretty much staple items in your pantry/ fridge.
You can serve the crumble as it is, especially if you are planning a brunch. Maybe add a bit of cream to it 🙂 If you are making it for dessert add a teaspoon of vanilla ice-cream with it.
- 2 lb/ 1kg rhubarb, washed, trimmed and cut into 1 inch/ 2.5cm pieces
- 2/3 cups sugar
- 1 teaspoon vanilla essence
- 1 teaspoon orange zest
- 1/3 cup all purpose flour
- 1/2 cup sugar
- 6 tablespoons unsalted butter, chilled
- 1 pack (100g/ 3.5oz) dark chocolate, finely grated
- double cream or vanilla ice cream to serve
- Preheat the oven to 350F/ 180C.
- Prepare the rhubarb stalks by washing them and trimming the ends. Cut into 1 inch/ 2.5 cm lengths pieces and place them into a large bowl. Add sugar, orange zest and vanilla essence and toss to combine. Add the mixture to a large deep baking pan and cover the dish with aluminum foil. Bake for 25-30 minutes or until the rhubarb starts to soften.
- Meanwhile, start making the dark chocolate the crumble.
- Place the flour into a large bowl and grate on coarse side chilled butter over the flour. Rub in the butter, using your fingertips until the mixture starts looking like breadcrumbs. Stir in the grated chocolate.
- Remove the baking dish with rhubarb from the the oven. Remove the foil and sprinkle the dark chocolate crumble mixture over the rhubarb. Return to oven and bake for another 20-25 minutes until the crumble looks crisp and the rhubarb juices bubble up and create a glossy chocolate sauce. Remove from oven and allow at least 10 minutes to cool down before serving.
- Serve as it is, or add some double cream or vanilla ice cream.
I have slightly adapted the original recipe by Willie Harcourt-Cooze.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g