Roasted Rhubarb Coupe With Macadamia Crumble Recipes

ROASTED RHUBARB

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
• Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

RHUBARB CRUMBLE

Steps:

• Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

EASY ROASTED RHUBARB RECIPE

Steps:

• Preheat the oven to 350 F/175 C/ Gas 4.
• Use in all your favorite rhubarb recipes and enjoy.

ROASTED RHUBARB COUPE WITH MACADAMIA CRUMBLE

Steps:

• 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.
• 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.

RHUBARB AND RASPBERRY CHOCOLATE MACADAMIA NUT CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon together in a casserole dish; cover with aluminum foil.
• Bake in the preheated oven for 10 minutes.
• Heat a skillet over medium-high heat; cook and stir macadamia nuts until toasted and fragrant, about 5 minutes. Combine macadamia nuts, flour, oats, butter, brown sugar, and dark chocolate in a food processor; pulse until crumbly.
• Remove aluminum foil from casserole dish and stir rhubarb mixture; top with oat mixture.
• Bake in the preheated oven until rhubarb is soft and top is lightly browned, about 45 minutes.