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Rhubarb granita with lavender tuiles

(2 ratings)

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Rhubarb granita and lavender tuiles
Rhubarb granita and lavender tuiles
  • Serves: 10

  • Prep time:

    (plus freezing overnight)
  • Cooking time:

  • Total time:

    (plus freezing overnight)
  • Skill level: Bit of effort

  • Costs: Cheap as chips

Woman's Weekly recipe Sweet yet tart, and wonderfully refreshing, this light dessert is the perfect way to end a summer meal. The delicate lavender biscuit adds an unusual, and delicious, touch

Ingredients

For granita:
  • 850g (1lb) rhubarb, trimmed, chopped into thumb-sized pieces
  • 250g (8oz) caster sugar
  • 1 orange, zest and juice
  • 1 vanilla pod, split lengthways

For tuiles:

  • 1 large egg white
  • 60g (2oz) caster sugar
  • 30g (1oz) plain flour
  • Few drops of lavender (or vanilla) essence
  • 30g (1oz) butter, melted
  • Baking tray lined with Teflon sheet
  • Rolling pin, lightly oiled

Method

  1. For the granita: Put the rhubarb, sugar, orange zest and juice, and the vanilla pod into a large pan. Add 300ml ( pint) water. Warm over a low heat, stirring occasionally until the sugar dissolves. Simmer until the fruit is falling apart. Take off the heat. Cool.
  2. Scrape seeds out of the vanilla pod, put these back into rhubarb, put in a food processor and whizz until smooth. Pour into a plastic container, cover and freeze overnight.
  3. Ten minutes before serving, transfer the granita to the fridge. Scrape together with a fork to soften it, then spoon into 6 glasses. Keep the rest in the freezer for up to 3 months.
  4. For the tuiles: Set the oven to gas mark 4 or 180C. Put the egg white in a medium bowl. Whisk it lightly with a fork, then whisk in the sugar to a froth. Sift in the flour, add the essence and mix in the melted butter.
  5. Put 4tsp of the mixture spaced apart on the Teflon. Spread it a little, using the bowl of the spoon, then bake for 9-10 mins. Take off with a palette knife and lay them over the rolling pin to set into a curl. Cook the rest of the mixture in batches. Cool and store in an airtight tin. They will keep for a week, and for a month if frozen.

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