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
• 1/3 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

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Instructions

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. Crumble and Assembly: 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. Let cool. 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.
3. Combine flour, macadamia nuts, granulated sugar, salt, and vanilla in a medium bowl.
4. 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.
5. Beat cream in a small bowl to soft peaks and whisk in powdered sugar.
6. Scoop vanilla and lemon ice cream into glasses and top with roasted rhubarb, whipped cream, and crumble.