Rhubarb Chocolate Hazelnut Crumble

• 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.

hazelnuts, sugar, flour, butter, chocolate, rhubarb, sugar, dessert wine, ground cinnamon

Taken from food52.com/recipes/4314-rhubarb-chocolate-hazelnut-crumble (may not work)