Roasted Rhubarb Coupe with Macadamia Crumble
Roasted Rhubarb Coupe with Macadamia Crumble is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.