Rhubarb Crumble with Vanilla Ice Cream

A sweet-and-tart spring treat with a crispy topping

A sweet wine from New Zealand provides the perfect aromatic complement to this oven-warm rhubarb crumble, which, with its crisp acidity and creamy, melt-in-your-mouth vanilla ice cream, makes for a culinary highlight. This New Zealand wine offers a brilliant balance of concentrated fruit sweetness and a razor-sharp acidity that is perfectly suited to harmonizing the tart notes of the rhubarb with the buttery sweetness of the crumble topping. In fine dessert cuisine, we briefly marinate the rhubarb pieces to preserve their texture during baking, while the crumble, refined with real vanilla, provides the necessary crunch. The combination of hot fruit and ice-cold vanilla cream calls for a wine pairing that possesses both intensity and sufficient freshness to harmoniously balance the contrasting temperatures and textures. It is the art of selecting top-quality regional ingredients that makes this simple recipe so special and, paired with a first-class Sweet Agnes Riesling from Nelson, ensures a truly delightful moment. When the rhubarb juice begins to bubble beneath the crispy crust in the oven, a fragrance unfolds that heightens the anticipation for the dessert and the perfectly chilled dessert wine. This is how classic comfort food is given a modern twist and, through the right wine selection, becomes a holistic experience that celebrates the delicate fruit-based cuisine in every detail and will delight your guests.

IPerfect wine pairing: Seifried Winemakers Collection Nelson Sweet Agnes Riesling (Nelson, New Zealand)d)

The choice of a Riesling from Nelson to accompany the rhubarb crumble is based on the exceptional purity and vibrant acidity of this New Zealand dessert wine. Such a wine from New Zealand is characterized by nuances of citrus blossoms, mandarins, and a delicate hint of honey, which pair superbly with the tartness of the rhubarb and highlight the vanilla notes of the ice cream. Since rhubarb has a very dominant acidity, the wine requires a high level of natural residual sugar that caresses the palate and perfectly softens the tart, acidic notes of the dish. The cool breezes of the Nelson region lend the Riesling a crystalline clarity that ideally complements the buttery melt of the crumble without feeling too heavy. Thanks to the late harvest, the grapes gain aromatic complexity, which particularly strengthens the connection to the caramelized sugar in the crumble. The result is a harmonious interplay that highlights the dessert’s fruity elements and brings the subtle nuances of the vanilla ice cream into brilliant focus, making this wine the ideal companion for sophisticated fruit desserts and ensuring an incomparable balance that turns every spoonful into a special experience.

The recipe:

Rhubarb Crumble with Vanilla Ice Cream

This rhubarb crumble is the ultimate spring dessert, featuring a delightful contrast between tart pieces of fruit and golden-brown butter crumble. The preparation is incredibly simple, yet the quality of the ingredients—such as real Bourbon vanilla and fresh rhubarb—makes all the difference. Paired with a noble sweet Riesling from Nelson by Cellardoor24, you’ll create a dessert experience that captivates with its aromatic brilliance and elevates classic fruit-based desserts to a whole new level.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine British Modern

Servings 2 people

Calories 510 kcal

Equipment

• 1 Auflaufform
• 1 Schüssel für die Streusel
• 1 Küchenmesser
• 1 Eierportionierer

Ingredients

  

1x2x3x

• 400 g fresh rhubarb
• 60 g Sugar for the fruit
• 1 packet of vanilla sugar
• 100 g Flour
• 60 g cold butter
• 60 g brown sugar for the crumble topping
• 1 A pinch of salt
• 1 A pinch of cinnamon
• 2 large scoops of vanilla ice cream

Instructions

 

PREPARATION:

• Preheat the oven to 200 degrees Celsius (top and bottom heat).
• Wash the rhubarb thoroughly and remove any tough strings.
• Cut the sticks into pieces about 2 cm long.
• Mix the rhubarb with the white sugar and vanilla sugar.
• Lightly grease a small baking dish.
• Place the marinated rhubarb pieces in the baking dish.

COOKING STEPS:

• Put the flour, brown sugar, salt, and cinnamon in a bowl.
• Cut the cold butter into small cubes and add it.
• Rub the ingredients together with your fingertips until they form coarse crumbs.
• Sprinkle the crumble evenly over the rhubarb.
• Bake the crumble in the oven for about 25 to 30 minutes.
• The crumble topping should be golden brown and crispy.
• The rhubarb juice should caramelize slightly around the edges.

SERVE:

• Take the crumble out of the oven and let it sit for 5 minutes.
• Spoon a generous portion of the warm crumble into each deep plate.
• Place a scoop of vanilla ice cream directly on top of the hot crumble.
• Garnish with a mint leaf, if desired.
• Serve the Riesling from Nelson well chilled in dessert glasses.
• Serve the dessert immediately, before the ice cream starts to melt.

RECOMMENDED SIDE DISHES:

• Fresh strawberries
• A dollop of whipped cream
• Geröstete Mandelblättchen

Nutrition

Calories: 510kcalCarbohydrates: 68gProtein: 5gFat: 25g

Keyword Crumble, Crumble topping, Dessert wine, Nelson, New Zealand, rhubarb, Riesling, Spring Dessert, vanilla ice cream

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