rhubarb granita

Rhubarb and beetroot granita with burnt meringue

As a child I saw absolutely zero merit in any dessert than didn’t contain chocolate, and was baffled by anyone who would be so crazy as to order anything fruit-based. The insanity! How times have changed, and after a decade or so of ‘progression’ (depending how you look at the evolution of my palate towards an obsession with oysters and offal), I have arrived at a point where desserts are best containing fruit (rhubarb), some kind of acidity (the lemon juice) and contrasting textures of crunch, coolness (ice) and creamy smoothness (in this case, meringue). 

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