Vinegar Sorbet, Rhubarb Compote and Almond Granita

Serves 4/6
  • Steps
  • Ingredients


  • Prechill ice cream machine.
  • For the Vinegar Sorbet, combine water, trimoline, glucose and honey in a saucepan over medium heat and stir until ingredients are completely dissolved. Remove from the heat and transfer mixture to a bowl. Set over a bowl of ice to cool. Add vinegars and stir to combine. Transfer mixture to ice cream machine and churn according to manufacturer’s instructions. Transfer sorbet to the freezer until required.
  • For the Rhubarb Compote, dice the rhubarb into approximately 1cm cubes. Place rhubarb and sugar into a nonstick saucepan over medium heat. Stir gently to allow sugar to dissolve. Cook the rhubarb until slightly softened but still a little crunchy, about 5 minutes. Transfer rhubarb to a fine mesh sieve and set aside to drain. Squeeze over the lemon juice, to taste.
  • For the Almond Granita, combine the almond milk and sugar and stir vigorously to thoroughly combine. Pour through a fine mesh sieve, onto a flat tray and transfer to freezer. As the almond milk freezes, scrape surface with a fork every 20-30 minutes until you achieve the consistency of fluffy snow. Reserve in the freezer until ready to serve.
  • To serve, slice 8 of the almonds in half lengthwise and finely grate the remainder. Spoon a tablespoon of the grated almonds in a small pile in the centre of each bowl and flatten with the back of the spoon. Top with a quenelle of sorbet. Surround one half of the sorbet with the rhubarb compote, and the other half with the almond granita. Finish by placing the sliced almond halves on top of the rhubarb compote and serve immediately.

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