Minted Milk Granita with Vanilla Roasted Rhubarb

4Serves

EasyDifficulty

20 MINSPreparation

25 MINSCooking

Granita is so easy to make and requires no fancy equipment. This one is so refreshing and full of flavour, served with tangy rhubarb it makes a really light dessert.

Ingredients

500ml milk
1/2 cup caster sugar
2 tablespoons finely chopped fresh mint
1 bunch rhubarb, cut into 5cm lengths
3/4 cup caster sugar, extra
2 teaspoons vanilla bean paste
3/4 cup orange juice

Method

Combine milk and sugar in a small saucepan and stir over low heat until sugar dissolves. Cool slightly, stir in mint and pour into a shallow container, cover and freeze for 1-2 hours. Using a fork, flake mixture to break up any ice crystals that begin to form. Re-freeze for a further 3 hours, flaking another 1-2 times, until frozen.
Place rhubarb into an baking paper lined ovenproof dish and sprinkle with sugar, then pour over combined vanilla bean paste and orange juice. Roast at 170°C for 20 minutes or until rhubarb is just tender. Cool and refrigerate until required.
To serve, spoon some rhubarb and syrup into serving glasses. Using a fork "rake" over the frozen granita mixture until you have snow like flakes. Spoon granita onto the rhubarb and serve immediately.

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