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Rhubarb Granita





Yields
Makes 3 cups (serving size: 1/2 cup)




Total Time
45 mins




Freeze Time
4 hrs




Total Time
4 hrs 45 mins

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

su-Rhubarb Granita




Photo: Annabelle Breakey; Styling: Robyn Valarik
 4 cups roughly chopped rhubarb
 1 cup sugar
 1/2 teaspoon kosher salt
Step 1
1

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.

Step 2
2

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.

Step 3
3

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

Servings 0


Amount Per Serving
Calories 142Calories from Fat 1
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 130mg6%
Total Carbohydrate 36g12%

Dietary Fiber 1.1g5%
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.