ROASTED RHUBARB COUPE WITH MACADAMIA CRUMBLE

Roasted Rhubarb Coupe with Macadamia Crumble image

Provided by Lou Lambert

Yield Makes 8 servings

Number Of Ingredients 15

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

Steps:

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.
Combine flour, macadamia nuts, granulated sugar, salt, and vanilla in a medium bowl.
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.
Beat cream in a small bowl to soft peaks and whisk in powdered sugar.
Scoop vanilla and lemon ice cream into glasses and top with roasted rhubarb, whipped cream, and crumble.