One way to enjoy rhubarb is to make it into this light and refreshing Italian dessert or palate cleanser for those warmer days of spring. This Rhubarb Mint Granita a great way to use this spring ingredient in an unexpected way (and I mean not just for pies!)
For another rhubarb recipe, check out this Rhubarb Clafoutis.
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At our recent Springtime Soiree Dinner, I introduced this rhubarb mint granita as a palate cleanser before the main course. It was a hit! Here's how you can recreate this simple yet stunning dish.
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Ingredients
- Rhubarb: Fresh rhubarb is ideal for its tartness and color, but frozen can also be used if fresh is not available.
- Lemon: Adds a fresh, citrusy brightness, enhancing the tartness of the rhubarb. Save the lemon zest for garnish.
- Ginger: Ginger brings a slight warmth and spice, complementing the rhubarb and mint beautifully.
- Mint: the mint adds a refreshing touch. Save a sprig of mint to add for garnish.
*See full list of ingredients and quantities in the recipe card.
Instructions
1. Add rhubarb, lemon juice, sugar in small saucepan and let it simmer on medium heat for 10 minutes until sugar dissolves and rhubarb is soft.
2. In a blender or using an immersion blender, add the rhubarb mixture, ginger, mint leaves, and lemon juice and blend until combined.
3. Pour the mixture through a fine mesh sieve using a wooden spoon to push out all the rhubarb liquid and into a shallow metal freeze proof container.
4. Cover the container with the lid or plastic wrap and freeze for about 2-3 hours. Then using a fork, scrape the frozen rhubarb mixture and freeze again for another hour for the ice crystals to form.
5. Scrape the granita gain until you get your desired texture. Serve in a small chilled bowl or serving glasses and top with chopped mint and lemon zest.
Storage Tips
- Store this rhubarb granita in the freezer covered in an airtight container for about a month
What to Serve With This Dessert
- This granita is perfect as a palate cleanser or a light dessert. It pairs wonderfully with a crisp white wine or a sparkling beverage. Serve in between a coursed meal to cleanse the palate or as a refreshing end as a dessert for dinner or a springtime brunch!
Variations of This Granita
- Fresh fruit: You can use your imagination here and use a long list of fruit to make your granita - fresh strawberries, watermelon, plum, lemon, peach, etc. I made a grape version which is also so good!
- Citrus: You can use lime juice instead of lemon juice
- Sweetener: You can use honey or maple syrup.
If you tried making this Rhubarb Mint Granita, please leave a 🌟 star rating and let me know what you think in the 📝 comments below. I'd love to hear from you!
Rhubarb Mint Granita
Equipment
- 1 Blender or immersion blender
- 1 small saucepan
- 1 fine mesh sieve
- 1 shallow metal pan
Ingredients
- 1 lb rhubarb chopped
- ½ cup white granulated sugar
- 2 tablespoon lemon juice plus zest for garnish
- 2 cup water
- 1 inch knob ginger peeled
- ⅓ cup mint plus extra chopped for garnish
Instructions
- Add rhubarb, lemon juice, sugar in small saucepan and let it simmer on medium heat for 10 minutes until sugar dissolves and rhubarb is soft.
- In a blender or using an immersion blender, add the rhubarb mixture, ginger, mint leaves, and lemon juice and blend until combined.
- Pour the mixture through a fine mesh sieve using a wooden spoon to push out all the rhubarb liquid and into a shallow metal freeze proof container.
- Cover the container with the lid or plastic wrap and freeze for about 2-3 hours. Then using a fork, scrape the frozen rhubarb mixture and freeze again for another hour for the ice crystals to form.
- Scrape the granita gain until you get your desired texture. Serve in a small chilled bowl or serving glasses and top with chopped mint and lemon zest.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
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