Rhubarb Verrines With Salty Macadamia Crumble

Name: Rhubarb Verrines With Salty Macadamia Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: HIBISCUS AND ORANGE-POACHED RHUBARB; 1 3/4 cups granulated sugar; 1 tablespoon dried hibiscus*; 2 strips orange zest (each 1 by 2 in.); 2 tablespoons grenadine syrup*; 1 pound rhubarb, ends trimmed; SALTY MACADAMIA CRUMBLE; 1/4 cup unsalted butter, softened; 3/4 teaspoon flake salt, such as Maldon; 1/4 cup packed light brown sugar; 1/2 cup flour; 1/2 cup almond meal*; 1/4 cup coarsely chopped roasted, salted macadamia nuts; MASCARPONE CHANTILLY; 1 3/4 cups heavy whipping cream; 1 3/4 cups (6 1/2 oz.) mascarpone cheese; 1/4 cup sugar; Zest of 1 orange; 1 vanilla bean, split lengthwise; SERVING

Servings: persons

HIBISCUS AND ORANGE-POACHED RHUBARB
1 3/4 cups granulated sugar
1 tablespoon dried hibiscus*
2 strips orange zest (each 1 by 2 in.)
2 tablespoons grenadine syrup*
1 pound rhubarb, ends trimmed
SALTY MACADAMIA CRUMBLE
1/4 cup unsalted butter, softened
3/4 teaspoon flake salt, such as Maldon
1/4 cup packed light brown sugar
1/2 cup flour
1/2 cup almond meal*
1/4 cup coarsely chopped roasted, salted macadamia nuts
MASCARPONE CHANTILLY
1 3/4 cups heavy whipping cream
1 3/4 cups (6 1/2 oz.) mascarpone cheese
1/4 cup sugar
Zest of 1 orange
1 vanilla bean, split lengthwise
SERVING

1
Prepare rhubarb: Bring sugar and 1 qt. water to a boil in a large saucepan. Reduce heat and simmer 3 to 5 minutes. Remove from heat; add hibiscus, zest, and grenadine; and let stand, covered, 10 minutes.
2
Meanwhile, split rhubarb lengthwise if needed so stalks are 1/2 to 3/4 in. wide. Cut crosswise into 1/4-in. slices.
3
Strain hot syrup into a bowl, then return liquid and zest to pan (discard hibiscus). Reheat to simmering. Remove from heat and stir in rhubarb. Cover and let stand until rhubarb is just tender, 1 hour. Uncover and let cool. Chill, covered, until cold, at least 2 hours. Strain just before using, saving liquid for lemonade or cocktails.
4
Make crumble: Preheat oven to 325u00b0. Beat butter, salt, and brown sugar in a bowl with a mixer until evenly blended. Add flour and almond meal and beat until mixture comes together. Beat in nuts. With your fingers, break up mixture into 1/2-in. clumps onto a rimmed baking sheet. Bake until light golden, about 20 minutes. Let cool.
5
Make Chantilly: Put cream, mascarpone, sugar, and zest in a mixing bowl. Scrape vanilla seeds into bowl and discard pod. Beat until as thick as whipped cream.
6
Serving: Spoon 1/2 cup Chantilly into each of 8 widemouthed glasses. Spoon 2 to 3 tbsp. crumble, then 2 to 3 tbsp. drained rhubarb onto each (you may have leftovers). Garnish with lemon, if you like.
7
*Find dried hibiscus (also called Jamaica) at Mexican markets or at worldspice.com (it's listed with leaf teas). Find grenadine syrup with cocktail supplies. Find almond meal, such as Bob's Red Mill, in the baking aisle at well-stocked supermarkets.
8
Make ahead: Rhubarb up to 3 days, chilled; crumble up to 3 days, airtight at room temperature.

1406

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: HIBISCUS AND ORANGE-POACHED RHUBARB, 1 3/4 cups granulated sugar, 1 tablespoon dried hibiscus*, 2 strips orange zest (each 1 by 2 in.), and more.

Yes, Rhubarb Verrines With Salty Macadamia Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!