Roasted Rhubarb Coupe with Macadamia Crumble Recipe | Epicurious

Ingredients

• 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 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