Updated Jul 6, 2015Chatelaine
- 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
Prepare and cook sugar mixture, omitting rhubarb. Proceed with recipe.
Prepare and cook sugar mixture, omitting rhubarb. Proceed with recipe, using 8 cups chopped kiwi (about 1 kg) in place of strawberries.
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!
Brush whole strawberries with plain yogourt. Dip in granulated sugar.
Layer 3 different flavours of granita in a glass. Garnish with fresh mint.
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.
NutritionCalories 98, Protein 1 g, Carbohydrates 25 g, Fibre 2 g, Sodium 54 mg.
Make a beautiful rhubarb pie