Rhubarb Verrines with Salty Macadamia Crumble

Name: Rhubarb Verrines with Salty Macadamia Crumble
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters almond meal; 1 Tbsp dried hibiscus; 118 milliliters flour; 414 milliliters granulated sugar; 2 Tbsps grenadine syrup; 414 milliliters heavy whipping cream; 59 milliliters packed light brown sugar; 8 servings SALTY MACADAMIA CRUMBLE; 8 servings MASCARPONE CHANTILLY; 184 grams 3/4 cups mascarpone cheese; 8 servings HIBISCUS AND ORANGE-POACHED RHUBARB; 1 Zest of orange; 2 strips orange zest (each 1 by 2 in.); 454 grams rhubarb, ends trimmed; 59 milliliters coarsely chopped roasted, salted macadamia nuts; 1 teaspoons flake salt, such as Maldon; 59 milliliters sugar; 59 milliliters unsalted butter, softened; 1 vanilla bean, split lengthwise; 8 servings SERVING

You can never have too many side dish recipes, so give Rhubarb Verrines with Salty Macadamia Crumble a try. This recipe serves 8. One serving contains 1050 calories, 11g of protein, and 76g of fat. Mother's Day will be even more special with this recipe. If you have mascarpone cheese, roasted, butter, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes.

Instructions

Prepare rhubarb: Bring sugar and 1 qt. water to a boil in a large saucepan. Reduce heat and simmer 3 to 5 minutes.

Ingredients you will need

Rhubarb

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat; add hibiscus, zest, and grenadine; and let stand, covered, 10 minutes.

Ingredients you will need

Grenadine

Hibiscus

Meanwhile, split rhubarb lengthwise if needed so stalks are 1/2 to 3/4 in. wide.

Ingredients you will need

Rhubarb

Cut crosswise into 1/4-in. slices.

Strain hot syrup into a bowl, then return liquid and zest to pan (discard hibiscus). Reheat to simmering.

Ingredients you will need

Hibiscus

Syrup

Equipment you will use

Bowl

Frying Pan

Remove from heat and stir in rhubarb. Cover and let stand until rhubarb is just tender, 1 hour. Uncover and let cool. Chill, covered, until cold, at least 2 hours. Strain just before using, saving liquid for lemonade or cocktails.

Ingredients you will need

Lemonade

Rhubarb

Make crumble: Preheat oven to 32

Equipment you will use

Oven

Beat butter, salt, and brown sugar in a bowl with a mixer until evenly blended.

Ingredients you will need

Brown Sugar

Butter

Salt

Equipment you will use

Blender

Bowl

Add flour and almond meal and beat until mixture comes together. Beat in nuts. With your fingers, break up mixture into 1/2-in. clumps onto a rimmed baking sheet.

Ingredients you will need

Almond Flour

All Purpose Flour

Nuts

Equipment you will use

Baking Sheet

Bake until light golden, about 20 minutes.

Equipment you will use

Oven

Let cool.

Make Chantilly: Put cream, mascarpone, sugar, and zest in a mixing bowl. Scrape vanilla seeds into bowl and discard pod. Beat until as thick as whipped cream.

Ingredients you will need

Whipped Cream

Mascarpone

Vanilla

Cream

Seeds

Sugar

Equipment you will use

Mixing Bowl

Serving: Spoon 1/2 cup Chantilly into each of 8 widemouthed glasses. Spoon 2 to 3 tbsp. crumble, then 2 to 3 tbsp. drained rhubarb onto each (you may have leftovers).

Ingredients you will need

Rhubarb

Garnish with lemon, if you like.

Ingredients you will need

Lemon

*Find dried hibiscus (also called Jamaica) at Mexican markets or at worldspice.com (it's listed with leaf teas). Find grenadine syrup with cocktail supplies. Find almond meal, such as Bob's Red Mill, in the baking aisle at well-stocked supermarkets.

Ingredients you will need

Grenadine

Dried Hibiscus