Gastronomixs

Rhubarb granité

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

Rhubarb granité

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Ingredients

1

l

red wine

400

g

sugar

2

whole

oranges

1

whole

lemon

2

kg

rhubarb peel

Preparation method

  • Boil the ingredients together.
  • Set to cool.
  • Squeeze the orange and lemon above the pan.
  • 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

  • As part of a dessert.
  • As part of a dessert amuse-bouche.

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