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Rhubarb granita
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Rhubarb granita
Allow freezing time when making this pretty pink dessert
- Preparation time: 15 minutes plus freezing
Serves: 8
Ingredients
- 800g essential Waitrose rhubarb, trimmed
- 250g caster sugar
- 1 small orange, juice and zest
- 1 vanilla pod, split lengthways
Method
- Chop the rhubarb into 5cm pieces and put in a pan with the caster sugar, orange juice and zest and the split vanilla pod. Add water to just below the level of the rhubarb. Warm over a low heat, stirring from time to time, until the sugar dissolves, then simmer until the rhubarb is very soft and falling apart. Remove from the heat and cool.
- Remove the vanilla pod, scrape out the seeds and mix them back in with the rhubarb. Blitz in a food processor until very smooth, or press through a fine plastic sieve. Pour into a plastic container, cover and freeze for at least 6 hours or overnight.
- About 15 minutes before you want to serve the granita, put it in the fridge to defrost a little. Scrape the granita together with a fork to soften it, then serve in glasses.
Comments
Nutritional Info
Typical values per serving:
| Energy |
543.92kJ 130.0kcal |
|---|---|
| Sugars | 32.0g |
| Salt | trace |
This recipe was first published in May 2010.
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