Roasted Rhubarb Coupe With Macadamia Crumble

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

You need 1 ingredient. The key ingredients include: ["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"].

Yes, Roasted Rhubarb Coupe With 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.