The colour of this granita totally depends on the colour of your rhubarb, our rhubarb was green, so the granita is a bit more yellow, rather then red. You can get the red rhubarb if you cover it with a flower pot in the early spring and force it to grow in the dark. This granita is a great dessert for a hot weekend or even on a working day. Rhubarb and strawberries are best friends, so this combination is a must try. It's great for kids and adults. Fresh, cooling and not too sweet. —jernejkitchen
large stalks rhubarb
thumb size fresh ginger, grated
lemon, zest only
few fresh strawberries
In This Recipe
Wash and cut the rhubarb stalks into 1 cm / 0.4 inch pieces. Poach the rhubarb by adding it to a saucepan with about 500 ml / 2 cups of water, sugar and ginger. Cover and cook on a low heat for approximately 15 minutes until the rhubarb has softened. Blend in a mixer then strain through a fine-mesh sieve. Pour the mixture into a high baking dish and put in a freezer for about 4 hours.
Using a fork, stir the mixture every 40 minutes, breaking up any ice chunks of the mixture, until your rhubarb granita is frozen, this will take about 4 hours.
Scoop into chilled serving glasses and top with lemon zest and thin slices of fresh strawberries. For an extra kick, you can add a tablespoon of elderflower cordial or if you are feeling naughty, a tablespoon of white rum.