Rhubarb with Nut Crumble
Rinse and peel rhubarb, cut into small pieces. Combine with vanilla seeds, orange juice, 50 grams (approximately 1.7 ounces) of sugar and liqueur in a saucepan and bring to a boil. Simmer for about 5 minutes. Place into a bowl and cool.
Caramelize remaining sugar in a pan until golden. Chop nuts, combine with a pinch of salt and orange zest. Add to caramel and spread evenly on a baking paper. Cool.
Place rhubarb into bowls and sprinkle with nut crumble. Serve.