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Easier and icier than sorbet, a granita is especially refreshing made with tangy rhubarb.

Amy Machnak
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

freeze:
4 hrs
total:
45 mins
Yield:
Makes 3 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

142 calories; calories from fat 1%; protein 0.6g; fat 0.1g; carbohydrates 36g; fiber 1.1g; sodium 130mg.
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