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Rhubarb, Strawberry, and Thyme Granita

Oxmoor House
Yield Serves 10 (serving size: 1/2 cup)
Thyme sprigs are steeped with the rhubarb in this herb-infused fruit granita, but an additional 1 teaspoon of finely chopped fresh thyme can be stirred into the rhubarb-strawberry mixture prior to freezing. Frozen rhubarb and strawberries may be substituted for fresh in this recipe.

Ingredients

  • 3/4 cup water
  • 3/4 cup sugar
  • 2 cups chopped fresh rhubarb
  • 3 thyme sprigs
  • 2 cups sliced strawberries
  • 2 tablespoons fresh lemon juice (about 2 lemons)

Nutrition Information

  • calories 75
  • caloriesfromfat 0.0 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.5 g
  • carbohydrate 19.1 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 1 mg
  • calcium 27 mg

How to Make It

  1. Combine 3/4 cup water and sugar in a medium saucepan. Bring to a boil, stirring until sugar dissolves. Stir in rhubarb and thyme; return to a boil. Cover, reduce heat, and simmer 8 minutes or until rhubarb is tender. Place pan in a large ice-filled bowl for 10 minutes or until cool, stirring occasionally. Discard thyme sprigs.

  2. Place rhubarb mixture, strawberries, and lemon juice in a blender; process until smooth. Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every hour, 4 hours or until completely frozen.

Cooking Light Chill