Roasted Rhubarb Coupe with Macadamia Crumble

Directions

1. 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.

2. 2.

   Combine flour, macadamia nuts, granulated sugar, salt, and vanilla in a medium bowl.

3. 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.

4. 4.

   Beat cream in a small bowl to soft peaks and whisk in powdered sugar.

5. 5.

   Scoop vanilla and lemon ice cream into glasses and top with roasted rhubarb, whipped cream, and crumble.