Make Ahead

rhubarb chocolate hazelnut crumble

April 29, 2010
0 Ratings
  • Serves 8
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

What You'll Need
  • 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
  1. 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.
  2. Remove foil and bake uncovered for 10 mins.
  3. Break up rhubard with a fork.
  4. Place hazelnuts, butter, 75 grams castor sugar, and flour in a food processor. Pulse until mixture resembles crumbs. Stir in chocolate.
  5. Spoon crumble mixture over rhubarb and bake for 15 mins until golden.
  6. Serve with a generous scoop of vanilla ice cream or thick cream.
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