Roasted Rhubarb Coupe with Macadamia Crumble

Name: Roasted Rhubarb Coupe with Macadamia Crumble
Yield: Makes 8 servings
Ingredients: 1 1/2 pounds rhubarb, cut into 1/2" pieces; 1/3 cup dry red wine; 1/3 cup granulated sugar; 1/2 teaspoon kosher salt; 1/2 vanilla bean, halved lengthwise; 1 1/4 cups all-purpose flour; 1/3 cup chopped macadamia nuts; 1/3 cup granulated sugar; 1 teaspoon kosher salt; 1/2 teaspoon vanilla extract; 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; 2/3 cup chilled heavy cream; 1 tablespoon powdered sugar; 1 pint vanilla ice cream; 1 pint lemon ice cream or sorbet

By Lou Lambert and Larry McGuire

June 17, 2014

Image may contain Creme Cream Food Dessert and Ice Cream

Baking the crumble topping on its own means it gets supertoasty and crisp.

Do ahead:

Rhubarb can be roasted 3 days ahead. Cover and chill.

Crumble can be made 2 days ahead. Store airtight at room temperature.

Recipe notes

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