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Oxmoor House

Rhubarb, Strawberry, and Thyme Granita

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.

Oxmoor House MAY 2013

  • Yield: Serves 10 (serving size: 1/2 cup)

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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 0.0%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 19.1g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 1mg
  • Calcium: 27mg
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