Rhubarb Granite with Strawberries

Rinse and clean the rhubarb. Cut into 1 cm pieces. Place in a saucepan with rhubarb juice, wine and sugar. Cut the vanilla bean lengthwise, scrape out the pulp and add to the rhubarb form with the pod. Bring everything to a boil over medium heat, then simmer over low heat for about 10 min, stirring, until the rhubarb softens and breaks down. Remove vanilla bean, cool rhubarb and pour into a shallow dish.

2. place in the freezer for about 4 hours. When rhubarb begins to freeze around the edges, stir with a spoon. Repeat the process five to six times during the freezing period to make the granite as fine-grained as possible.

Toast the almonds and pine nuts separately in a frying pan without fat until light brown, coarsely chop the pine nuts and mix with the almonds. About half an hour before serving, stir the nut mixture with orange zest, juice of one lemon, honey and mint liqueur. Pluck the mint leaves from the stems, chop and stir in.

Rinse, clean and quarter the strawberries. Stir strawberries through with almond mixture. Fill granite into 8 frosted glasses and bring to table with strawberries.

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