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Recipe for: Rhubarb granita with mint

Drinks Desserts 480 min Easy 16 wyświetleń ~30.60 PLN * - (0)
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Description

Refreshing rhubarb granita with mint is a light, spring dessert-drink – perfect for warmer days when rhubarb is in season. The dish is based on a simple syrup made from rhubarb and sugar, with the addition of fresh mint and lemon juice for a balance of acidity. After cooking, the mixture is cooled, frozen in a flat container, and regularly scraped with a fork until a fine, crunchy ice structure resembling snow is formed. Serve in chilled glasses or cups, garnished with a mint leaf and a thin strip of rhubarb – it has an intense, slightly tart flavor, a grainy, sandy texture, and a beautiful spring color. It pairs wonderfully with light buttery cookies or as an intermezzo between dishes during a spring meal.

Ingredients Used

Ingredients (8)

Servings:
4
  • Rhubarb 600 g
  • Water 300 ml
  • Sugar 180 g
  • Lemon juice 40 ml
  • Mint 15 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Sparkling water 200 ml
💰 Szacowany koszt dania: ~30.60 PLN (7.65 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the rhubarb under cold water. Cut off the leaves and tough ends, which you will discard. Cut the rhubarb stalks into pieces 1-2 cm long — do not peel, the skin will enhance the color of the granita and has a lot of flavor. Rinse the mint, pluck the leaves from the stems, and set aside a few nice leaves for decoration.

Ingredients: Rhubarb, mint
Use a cutting board and a sharp knife. Rhubarb leaves are toxic — always remove them. If the stalks are very fibrous, trim the outer, tougher layer with a knife.

Juice and syrup

2

In a large pot, place the chopped rhubarb, 300 ml of water, and 180 g of sugar. Add 1 g of salt. Heat over medium heat until the mixture begins to boil, stirring with a wooden spoon to dissolve the sugar. Once it starts to boil, reduce the heat and cook for 8–10 minutes, stirring occasionally, until the rhubarb is soft and starts to break down.

Ingredients: Rhubarb, Water, Sugar, Salt
Use a wide pot with a capacity of at least 2–3 l so that the liquid heats up quickly. Stir every few minutes to avoid burning. You will recognize the cooking time when the pieces of rhubarb become tender-soft and easily break apart when stirred.
3

Remove the saucepan from the heat. Strain the hot rhubarb through a fine sieve into a bowl, using a spoon or spatula to extract the juice and leave the seeds and larger fibers in the sieve. Add 40 ml of lemon juice and mint leaves (save a few leaves for decoration) to the resulting liquid. If you want to use honey, add it now and mix well until dissolved.

Ingredients: Rhubarb, Lemon juice, mint, Honey
Use a fine sieve and a silicone spatula. Press the rhubarb mixture, but do not grind it in the sieve — the goal is to separate the liquid from the larger fibers. Add the honey only after the liquid has cooled down a few degrees, so as not to lose the aroma.

Cooling

4

Allow the syrup to cool to room temperature (15–30 minutes). Then pour it into a wide, shallow dish (a metal or ceramic tray measuring about 20×20–30×20 cm is best) — the shallower the layer, the faster it will freeze and the easier it will be to achieve a granita texture.

Ingredients: Water, Lemon juice, mint
Use a flat baking tray or a flat-bottomed baking dish. Metal conducts cold better than glass, so it will shorten the freezing time. Do not use deep containers.

Mixing and Freezing

5

Place the container in the freezer. After 30–45 minutes, check the edges — they will start to freeze. Using a fork, vigorously scrape the frozen layer towards the center, breaking up the ice crystals. Repeat this procedure every 30–45 minutes for 4–6 times (the entire process usually takes 4–8 hours) until the mixture has a fine, fluffy, grainy texture of granita.

Ingredients: Rhubarb
Use a fork or a spatula. Make quick movements from the edge to the center to break up the crystals — don't stay in one spot for too long. If the mixture freezes into a solid mass, let it thaw a bit (10–15 minutes) and start scraping again.

Seasoning after freezing

6

When the granita reaches the desired texture, taste it and if necessary, season with a bit of lemon juice or a teaspoon of honey (if using) — add very little and mix quickly to avoid dissolving the ice crystals.

Ingredients: Lemon juice, Honey
Add acidity and sweetness sparingly; the flavor will be slightly weaker after freezing. Use a teaspoon for precise sweetening.

Serving

7

Scoop the granita into chilled glasses or cups using an ice cream scoop, taking a fluffy, grainy mass. Decorate with a fresh mint leaf and, if desired, a thin strip of raw rhubarb twisted on the rim of the glass. Additionally, you can serve a small carafe of sparkling water to pour just before consumption.

Ingredients: mint, Sparkling water
Chill the glass in the freezer for a few minutes before serving — the granita will maintain its structure longer. Use an ice cream scoop to nicely shape the portion. Additionally, you can add sparkling water for a fizzy touch.

Final tips

8

If you are preparing the granita in advance, store it in a sealed container in the freezer — before serving, crush it with a fork to restore its texture. Avoid long storage (over 3 days), as the aroma of fresh rhubarb diminishes.

Ingredients: Rhubarb
Use an airtight container for freezing; if the granita hardens too much, take it out 10–15 minutes before serving to make it easier to crush.

Fun Fact

💡

Granita originates from Sicily, where it is traditionally made with citrus fruits and coffee; the version with rhubarb is a seasonal variant that uses Polish spring ingredients.

Best for

piknik wiosenny przyjęcie w ogrodzie lekki deser po obiedzie orzeźwienie podczas upału

Tips

🍽️ Serving

Serve the granita in slightly chilled glasses, garnished with fresh mint and a strip of rhubarb. Complete the serving with a teaspoon of sparkling water just before serving to achieve a delicate fizz. It pairs well with buttery shortbread cookies or light cottage cheese with a touch of honey.

🥡 Storage

Store in a closed plastic or glass container in the freezer for up to 3 days. If the granita hardens, take it out for 10–15 minutes and crush it with a fork before serving. Do not refreeze thawed granita.

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