Gastronomixs

Rhubarb granité

A perfect way to use rhubarb peels, they not only give off flavour but also their beautiful color. By adding red wine and citrus, this color is further enhanced.

Creation by Edwin Schellekens, Kruiden en Jasmijn restaurant, Woudrichem, the Netherlands.

Makes 1250g.

Rhubarb granité

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Ingredients

1

l

red wine

400

g

sugar

2

 

oranges, juice

1

 

lemons, juice

2

kg

rhubarb peel

Preparation method

  • Boil the ingredients together.
  • Set to cool and strain the liquid.
  • Pour the mixture into a large gastronorm container and place in the freezer.
  • Stir every three hours with a whisk or fork. You can also let the ice completely harden in the freezer and then use a food processor to finely blend it.

Serving suggestions

  • Use in a dish with components of avocado, mango, and coconut.
  • Use in a dish with components of vanilla, red fruit, and yoghurt.
  • Use in a dish with components of citrus, chocolate, and blue berry.

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