Rhubarb Chocolate Hazelnut Crumble Recipe

Name: Rhubarb Chocolate Hazelnut Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 grams hazelnuts, skins removed, toasted, 75 grams castor sugar, 1/2 cup plain flour, 75 grams unsalted butter, and more.

Yes, Rhubarb Chocolate Hazelnut Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Chocolate Hazelnut Crumble

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