Strawberry-rhubarb granita

Prep 10 min
Makes 5 Cups

12

Ingredients

1 cup
thinly sliced fresh or frozen rhubarb
1/4 tsp
8 cups
fresh strawberries, hulled, about 2 454-g tubs
2 tbsp
lime or lemon juice
2 tbsp
lime or lemon zest

Instructions

  • Combine rhubarb, 1 cup water, sugar and salt in medium saucepan. Cook over medium-high until rhubarb is soft, 8 to 9 min. Remove from heat and pour through a strainer into a bowl. Using the bottom of a ladle, push rhubarb pulp through strainer to extract liquid. Discard pulp.
  • Whirl half of strawberries with 1 cup water, lime juice and zest in a food processor until no chunks remain. Pour into a 9 x 13-in. baking dish. Pour strained rhubarb mixture into a food processor with remaining strawberries. Whirl until smooth. Stir into mixture in baking dish. Cover dish with plastic wrap. Freeze until firm, about 5 hours. Before serving, let stand at room temperature for 10 min. Scrape down length of dish with a spoon, forming icy flakes. Scoop into bowls. Granita will keep well for at least a week.

 

Granita is a Mediterranean frozen-fruit dessert, like sorbet but with a crystalline texture.

Switch It Up!

Use fresh summer fruits to make a variety of cool granitas

Pure Strawberry
Prepare and cook sugar mixture, omitting rhubarb. Proceed with recipe.

Kiwi
Prepare and cook sugar mixture, omitting rhubarb. Proceed with recipe, using 8 cups chopped kiwi (about 1 kg) in place of strawberries.

Cantaloupe
Prepare and cook sugar mixture, omitting rhubarb. Proceed with recipe, using 8 cups chopped cantaloupe (about 1 kg) in place of strawberries.

BONUS! Mix one of these flavour boosters into any granita: finely sliced fresh basil or mint, or 1/4 cup fresh-ginger juice.

3 Ways To Serve It!

Sparkly Garnish
Brush whole strawberries with plain yogourt. Dip in granulated sugar.

Pretty Parfait
Layer 3 different flavours of granita in a glass. Garnish with fresh mint.

Posh Appetizer
Bake 3 prosciutto slices on a parchment-lined baking sheet in the centre of a 325F oven until crisp, 12 to 15 min. Let cool. Break into large shards. Serve with cantaloupe granita.

Nutrition

Calories 98, Protein 1 g, Carbohydrates 25 g, Fibre 2 g, Sodium 54 mg.

Make a beautiful rhubarb pie

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