Name: Roasted Rhubarb Coupe with Macadamia Crumble
Yield: 8 Servings
Ingredients: 1½ pound rhubarb, cut into ½” pieces; ⅓ cup dry red wine; ⅓ cup granulated sugar; ½ teaspoon kosher salt; ½ vanilla bean, halved lengthwise; 1¼ cups all-purpose flour; ⅓ cup chopped macadamia nuts; ⅓ cup granulated sugar; 1 teaspoon kosher salt; ½ teaspoon vanilla extract; ½ cup (1 stick) chilled unsalted butter, cut into pieces; ⅔ cup chilled heavy cream; 1 tablespoon powdered sugar; 1 pint vanilla ice cream; 1 pint lemon ice cream or sorbet

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Julian Broad

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

Recipe notes