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.

Recipe by Oxmoor House May 2013

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Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Chill

Nutrition Facts

75 calories; calories from fat 0%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.5g; carbohydrates 19.1g; fiber 1.1g; cholesterol 0mg; iron 0.2mg; sodium 1mg; calcium 27mg.
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