Rhubarb Crumble with Toasted Anise

Bright, tart rhubarb takes center stage in this spring-forward crumble à la mode. It cooks down into a vibrant, jammy filling with natural acidity front and center, folded into classic vanilla ice cream. On top, a toasted anise crumble adds warmth and contrast. Toasting the anise softens its sharp licorice edge, bringing out deeper, caramelized notes and a gentle floral lift that can stand up to the rhubarb’s intensity without overpowering it. Each bite balances tart and sweet, soft and crunchy—familiar in form, but layered enough to keep you digging in.