Rhubarb Granita

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:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 45 Minutes
Freeze: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 1%
  • Protein: 0.6g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 36g
  • Fiber: 1.1g
  • Sodium: 130mg
  • Cholesterol: 0.0mg

Ingredients

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

Preparation

  1. 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. 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. 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.
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