Dark Chocolate Rhubarb Crumble

Course Brunch, Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Author Adore Foods


  • 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
  • Crumble
  • 1/3 cup all purpose flour
  • 1/2 cup sugar
  • 6 tablespoons unsalted butter chilled
  • 1 pack dark chocolate finely grated
  • double cream or vanilla ice cream to serve


  1. Preheat the oven to 350F/ 180C.
  2. 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.
  3. Meanwhile, start making the dark chocolate the crumble.
  4. 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.
  5. 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.
  6. Serve as it is, or add some double cream or vanilla ice cream.

Recipe Notes

I have slightly adapted the original recipe by Willie Harcourt-Cooze.