Rhubarb Crumble with Toasted Anise

We grew up loving our Grandma’s rhubarb crumble with a scoop of ice cream on top, or “a la mode” as she used to say. To pay it homage, we make a simple vanilla bean ice cream and layered in lots of homemade, just picked rhubarb jam. Then we stud the ice cream with fresh baked anise crumble for a crunchy, floral finish. It has a nostalgic flavor that takes us back to childhood, but also a spicy robustness that reminds us it’s spring.