Rhubarb Granita

Rhubarb Granita Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
Easier and icier than sorbet, a granita is especially refreshing made with tangy rhubarb.

Yield:

Makes 3 cups (serving size: 1/2 cup)
Total time: 45 Minutes

Recipe from

Sunset

Recipe Time

Total: 45 Minutes
Freeze: 4 Hours

Nutritional Information

Calories 142
Caloriesfromfat 1 %
Protein 0.6 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 36 g
Fiber 1.1 g
Sodium 130 mg
Cholesterol 0.0 mg

Ingredients

4 cups roughly chopped rhubarb
1 cup sugar
1/2 teaspoon kosher salt

Preparation

1. In a wide pot, cook rhubarb, sugar, salt, and 2 1/2 cups water over medium heat, stirring often and mashing with a spoon if needed, until rhubarb turns to mush.

2. Pour mixture through a strainer into a bowl and rub with the back of a ladle to push through as much of the rhubarb as possible.

3. Transfer to a shallow pan and freeze until firm, stirring and scraping with a fork every hour if possible, about 4 hours total. Scrape up granita with fork and spoon into bowls.

Amy Machnak,

Sunset

June 2013