Rhubarb granita with lavender tuiles recipe

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serves: 10
Skill: medium
Cost: cheap
Prep: 10 min
Cooking: 15 min
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  • 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


    • For granita
    • :
    • 850g (1¾lb) 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


    • For the granita: Put the rhubarb, sugar, orange zest and juice, and the vanilla pod into a large pan. Add 300ml (½ 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.

    • 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.

    • 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.

    • For the tuiles: Set the oven to gas mark 4 or 180°C. 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.

    • 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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