Method

Step 1: Preheat an oven to 200°C fan forced.

Step 2: For the rhubarb sorbet, place 2 cups of water, lemon zest, vanilla and sugar in a small saucepan, over medium heat. Cook for 5-6 minutes until thick and reduced. Remove and discard vanilla pod. Set aside sugar syrup.

Step 3: Place rhubarb and ¼ cup sugar syrup into a small saucepan over medium heat. Simmer for 6-7 minutes until rhubarb is soft. Remove from the heat and allow to cool completely. 

Step 4: Pour mixture into an ice cream machine and churn according to manufacturer’s instructions.

Step 5: For the rhubarb crumble, heat 50g of the butter in large saucepan, over medium heat. Once melted, add rhubarb, lemon juice and caster sugar.  Cook for 10-15 minutes, stirring occasionally, until rhubarb is soft.

Step 6: Meanwhile, dice remaining butter into cubes. Combine the flour, brown sugar, cinnamon and nutmeg in a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. 

Step 7: Evenly divide rhubarb mixture among 4 x 1-cup capacity ramekins. Top with crumble. Cook for 20-25 minutes or until crumble is golden. Serve with rhubarb sorbet.