A classic rhubarb granita, refreshing and tart, with a crystalline texture achieved by regular scraping as it sets.
Ingredients
- 300 g fresh rhubarb
- 100 g granulated sugar
- 200 ml water
- 0.5 pieces lemon
Method
- Wash the rhubarb, trim the ends, and remove the strings if necessary. Cut the stalks into 2 cm pieces.
- In a medium saucepan, combine the rhubarb, sugar, and water. Bring to a boil over medium heat, then reduce the heat and let simmer for 8 to 10 minutes, until the rhubarb is completely tender and breaks down.
- Remove from the heat and add the juice of half a lemon. Let cool slightly for 5 minutes.
- Pass the mixture through a fine sieve or fine-mesh strainer, pressing gently on the pulp to extract all the syrup. Discard the pulp.
- Pour the syrup into a shallow dish (such as a gratin dish) and place in the freezer.
- After 30 minutes, scrape the surface with a fork to break up the crystals that are starting to form. Repeat this process every 30 minutes for about 2 to 3 hours, until you achieve an even granular texture.
- Serve the granita in glasses or bowls, scraping it lightly right before serving to aerate the texture.
Nutrition
Per serving
- Energy
- 235.5 kcal
- Protein
- 1.56 g
- Carbohydrate
- 57.95 g
- Fat
- 0.36 g
- Fibre
- 3.54 g
- Calcium
- 199.15 mg
- Iron
- 0.54 mg
- Magnesium
- 23.45 mg