Author Notes
This recipe takes the humble crumble and turns it into a decadent and rich dessert. I can't remember where I originally saw it but it has evolved over the years into its current incarnation. Enjoy! —alovess
Ingredients
-
200
grams hazelnuts, skins removed, toasted
-
75
grams castor sugar
-
1/2 cup
plain flour
-
75
grams unsalted butter
-
50
grams 70% dark chocolate, finely chopped
-
800
grams rhubarb, washed, cut into 5cm pieces
-
100
grams castor sugar
-
2 tablespoons
dessert wine
-
1 teaspoon
ground cinnamon
-
zest of 1 orange
Directions
-
Place rhubarb, 100 grams castor sugar, dessert wine, cinnamon, and orange zest in a medium ceramic dish. Cover with foil and place in 180 degree celcius oven for 30 mins.
-
Remove foil and bake uncovered for 10 mins.
-
Break up rhubard with a fork.
-
Place hazelnuts, butter, 75 grams castor sugar, and flour in a food processor. Pulse until mixture resembles crumbs. Stir in chocolate.
-
Spoon crumble mixture over rhubarb and bake for 15 mins until golden.
-
Serve with a generous scoop of vanilla ice cream or thick cream.
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