Strawberry Rhubarb Granita

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  • Average
  • 30 mins
  • 5 mins
  • 10 mins
  • Average budget

Ingredients

  • 1 cup thinly sliced fresh(frozen) rhubard
  • 1 cup granulated sugar (or stevia for those afraid of the deathly white sugar)
  • 1/4 tsp salt,
  • 8 cups fresh strawberries (hulled) about 2 450 gm tubs)
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 2 sprigs fresh mint

Preparation

Step 1

Step One: Combine rhubarb with 1 cup water, sugar and salt in med size sauce pan
cook over med high heat until rhubarb soft (8-9) min
remove from heat
pour mixture through strainer pressing with bottom of ladle to extract liquid from pulp
discard pulp

Step 2

Step Two: In food processor, whirl 1.2 of the strawberries (1 tub) with 1 cup water and lemon and lime juices, lemon and lime
zests and sprig of mint (about 4 leaves )
Chop till no chunks remain
Pour into 9 X 13 " baking dish

Step 3

Step Three: Pour strained rhubarb mixture into processor with remaining strawberries
Whirl until smooth

Step 4

Step Four: Stir mixture into baking dish with strawberries
Cover with plastic wrap and freeze until firm ( about 5 hours)

Step 5

TO SERVE: Remove from freezer 10 minutes before serving
Scape with a spoon the length of the dish (flakes should form)

scoop into serving bowls.

Step 6

Garnish: Fresh strawberry dipped in yoghurt and then sprinkled with sugar or Stevia. mint leave inserted on a jauntly angle

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* For more casual presentation .serve in hollowed out lemon halves. ...
*** Switch it up with seasonal fruit... subbing raspberries for the strawberries.
*** Add a bit of ginger or basil to enhance flavours.

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