Sweet and tangy rhubarb served with a cinnamon scented crumble and Chantilly cream.
Preheat the oven to 200 degrees Celsius.
Cut the rhubarb into 5 cm sticks. Place on a baking tray and sprinkle 50g sugar over the top. Place in the oven and bake for 10-12 minutes. Remove from the oven, place in a sieve or colander and allow to drain.
Scrape the seeds from the vanilla pod and add to the rhubarb.
Cut the butter into small cubes and mix with the almonds, flour, sugar and cinnamon. Mix using your fingertips to obtain a fine crumble. Spread the crumble on a baking tray and bake for 10-15 minutes until golden brown.
Mix the icing sugar with the cream and whisk until thick.
Serve the roasted rhubarb in a glass, top with the whipped cream and the crumble.
«Add a little orange zest to the rhubarb and the cream for a zesty finish.»