Roasted Rhubarb Coupe with Macadamia Crumble
Baking the crumble topping on its own means it gets supertoasty and crisp.
Rhubarb can be roasted 3 days ahead. Cover and chill.
Crumble can be made 2 days ahead. Store airtight at room temperature.
Recipe information
Yield
Makes 8 servings
Ingredients
Roasted Rhubarb:
Crumble and Assembly:
Preparation
Roasted Rhubarb:
Step 1
Preheat oven to 350°. Combine rhubarb, wine, granulated sugar, and salt in an 8x8" baking dish, scrape in seeds from vanilla bean, and toss to combine; discard pod. Roast, tossing halfway through, until rhubarb is very tender but not falling apart, 25–30 minutes; let cool.
Crumble and Assembly:
Step 2
Combine flour, macadamia nuts, granulated sugar, salt, and vanilla in a medium bowl.
Step 3
Using your fingers, work butter into flour mixture until mixture holds together when squeezed. Break up into small clumps and scatter onto a rimmed baking sheet. Bake, tossing halfway through, until crumble is golden brown, 15–20 minutes. Let cool.
Step 4
Beat cream in a small bowl to soft peaks and whisk in powdered sugar.
Step 5
Scoop vanilla and lemon ice cream into glasses and top with roasted rhubarb, whipped cream, and crumble.
