Roasted Rhubarb Coupe with Macadamia Crumble
A sophisticated dessert featuring wine-roasted rhubarb layered with vanilla and lemon ice cream, topped with a buttery macadamia nut crumble and fresh whipped cream. The perfect balance of tart and sweet flavors in an elegant presentation.
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.
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.
Combine flour, macadamia nuts, granulated sugar, salt, and vanilla in a medium bowl.
5 min
- 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.
Beat cream in a small bowl to soft peaks and whisk in powdered sugar.
5 min
- 5.
Scoop vanilla and lemon ice cream into glasses and top with roasted rhubarb, whipped cream, and crumble.
5 min