Roasted Rhubarb Coupe with Macadamia Crumble

Ingredients

• •1½ pounds rhubarb
• •⅓ cup dry red wine
• •⅓ cup granulated sugar
• •½ teaspoon kosher salt
• •½ bean vanilla bean
• •1¼ cups all-purpose flour
• •⅓ cup chopped macadamia nuts
• •⅓ cup granulated sugar
• •1 teaspoon kosher salt
• •½ teaspoon vanilla extract
• •½ cup chilled unsalted butter
• •⅔ cup chilled heavy cream
• •1 tablespoon powdered sugar
• •1 pint vanilla ice cream
• •1 pint lemon ice cream or sorbet

Cooking Instructions

1. 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.

   30 min

2. 2.

   Combine flour, macadamia nuts, granulated sugar, salt, and vanilla in a medium bowl.

   5 min

3. 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.

   20 min

4. 4.

   Beat cream in a small bowl to soft peaks and whisk in powdered sugar.

   5 min

5. 5.

   Scoop vanilla and lemon ice cream into glasses and top with roasted rhubarb, whipped cream, and crumble.

   5 min