Rhubarb Granita with Strawberry Salad
Rinse the rhubarb and cut into pieces. Bring the rhubarb, juice, and wine to a boil with 90 grams (approximately 1/2 cup) of sugar and vanilla sugar. Cook while stirring until the rhubarb is falling apart. Allow everything to cool and place in a shallow dish.
Place the dish in the freezer and freeze for about 4 hours, stirring about every half an hour. The more the granita is stirred, the finer it will be.
Toast the pine nuts in a dry pan until golden brown. Melt the remaining sugar in a pan and caramelize until golden. Coat the almonds and pine nuts in the caramel. Place on parchment paper and let cool.
Rinse the lemon balm leaves and pat dry. Chop. Rinse the strawberries and cut into pieces. Mix the honey and lemon juice with the strawberries, lemon balm, and nuts. Serve the granita in glasses and serve with the strawberry salad.