“Willie Harcourt-Cooze is well known for his TV show called ‘Willie’s Wonky Chocolate Factory’, however, his factory is far from wonky - I was actually blown away by it. Willie produces the best chocolate in the country and is incredibly passionate about the industry. Here is his rustic rhubarb chocolate crumble using his own 100 per cent cacao chocolate.” Luke Nguyen, Luke Nguyen's United Kingdom
- 900 g rhubarb, about 2 bunches, trimmed, washed and cut into 2.5 cm lengths
- 125 g caster sugar
- ½ large orange, zest finely grated and juiced
- double cream or vanilla ice-cream, to serve
- 150 g (1 cup) plain flour
- 150 g (¾ cup) demerara sugar
- 75 g unsalted butter, chilled and chopped
- 90 g 100% cacao chocolate, finely grated
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat a fan-forced oven to 180ºC.
Remove and discard the rhubarb leaves, then trim the stems and wash well. Cut into 2.5 cm lengths, then place in a large shallow baking dish. Add the sugar and orange zest and toss to combine well. Pour over the orange juice and cover the dish tightly with foil. Bake for 25 minutes or until the rhubarb starts to soften. It may need a little less time if your rhubarb is very slender.
Meanwhile, to make the crumble, place the flour and sugar into a large bowl and using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Stir in the grated chocolate.
Take the rhubarb out of the oven and remove the foil. Sprinkle the crumble mixture over the rhubarb and bake for another 25-30 minutes or until the crumble begins to crisp and the rhubarb juices bubble up around the edges to make a glossy chocolate sauce. Serve with chilled double cream or vanilla ice-cream.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgi Larby.
Nikko oval bowl (used for crumble) and Rockingham black/white plate, both from Tomkin. Black basics side plate from Maxwell and Williams.
Luke Nguyen's United Kingdom starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the Luke Nguyen's United Kingdom website to catch-up on episodes online, scroll through recipes or find out more about the show.