Strawberry Rhubarb Granita
 
 
Author:
Recipe type: Dessert
Serves: 3 cups
Ingredients
  • 1 cup water
  • ½ cup sugar
  • ½ lb. rhubarb, trimmed and cut into 1" pieces
  • 1 cup strawberries, sliced
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp balsamic or raspberry vinegar
  • Fresh mint (garnish)
Instructions
  1. Add sugar and water to a medium saucepan and bring to a boil. Reduce to a simmer and stir until all the sugar crystals have dissolved.
  2. Add rhubarb and cook over medium heat until the rhubarb has softened and is beginning to break apart, roughly 5 minutes. Add the strawberries and cook for 2-3 minutes, until the strawberries have softened. Add the lemon juice and vinegar and stir to combine.
  3. Strain mixture well through a fine mesh sieve then discard the solids. Pour mixture into a 9 inch pie plate or baking dish- the trick here is to get the mixture to lay about ¼-1/8 inch thick. Cover with plastic wrap and put in the freezer.
  4. Using the tines of a fork, remove the dish from the freezer every 30 minutes or so and scrape the granita into slush. Take particular care to break up any larger ice chunks and scrape down the sides, as they will freeze first. After 3 hours or so, the granita will be nice and slushy.* Serve with a garnish of fresh mint leaves.
Notes
* This can be made ahead of time, just get it to a nice and slushy consistency then freeze it. To serve, remove it from the freezer 5-10 minutes before serving and scrape the slush to the proper consistency as it thaws.
Recipe by Port and Fin at https://portandfin.com/strawberry-rhubarb-granita/