Rhubarb Granita

There’s a lot of rhubarb around at the moment, but what to do when it’s a scorcher of a day and rhubarb crumble is not the most ideal dish for the menu? Why not try this gorgeous candy floss pink, icy and refreshing rhubarb granita instead? Maybe you think you’re not a rhubarb fan? Well this recipe has converted rhubarb haters after one just one taste and this frozen pud will delight everyone either in the hot weather like today or as a wonderfully interesting palette cleanser.

This granita has none of the bitter, sour stringyness you can get from a bad rhubarb dessert, instead it’s tangy, sweet but sour and really rather delightful. The tart zingy icy crystals are wonderfully refreshing and you’ll be sure to look at rhubarb in a whole new light. I added grenadine this time for added colour and a touch a sweet fruitiness but it’s still delicious without. Go on give it a go, and let me know what you think 🙂

Rhubarb Granita

(dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

makes enough for 4-6 portions

400g rhubarb

150g sugar

150ml water

1-2 tbsp grenadine (optional)

1. Wash the rhubarb and chop into 5cm lengths.

2. Place in a saucepan with the sugar and water. Bring to a boil, turn down to a simmer and let it bubble along for up to 30 minutes until the rhubarb has completely broken down.

3. Strain through and fine sieve and let the liquid cool. Stir in the grenadine if using.

4. Place in a container and freeze until just frozen (at least a few hours in the freezer). Break up with a fork and enjoy the tart tangy icy crystals

Strawberry Granita

strawberry granita

We’re just entering strawberry season in the UK and at this time of year our strawberries are simply divine – sweet, juicy and nothing tastes more of an early English summer. Big S has been a bit ill for a while – some nasty virus with a sore raspy throat and regular high temperatures – all just when the weather turned nice which always makes it seem like a double blow. She’s definitely on the mend now and hopefully will get her appetite back soon – she even didn’t have any of Little S’s welcome home chocolate cake for 3 days. Things have been bad!
This sweet, flavoursome and icy granita did tempt her though, soothing her sore throat and cleverly disguising a healthy portion of gorgeous fresh strawberries.

Granita is the intimate refreshing pudding and perfect if you don’t have an ice cream machine – all you need is a little time and patience, a Tupperware box and a freezer and you’re ready to go!

Strawberry Granita

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

dairy-free strawberry granita

Serves 4

250g strawberries, washed and hulled

100g caster sugar

Juice of 1/2 a lemon

300ml water

  1. Blend and sieve the strawberries to make a smooth puree
  2. Mix together all the ingredients and warm gently in a saucepan to dissolve the sugar
  3. Transfer to a tupperware box. Place in the freezer.making strawberry ice
  4. Every hour or so, stir with fork to rough up any ice crystals. It should be ready after about 4-5 hours.making granita
  5. Make sure it is thoroughly ‘forked through’ and you should be able to dip into the container at a later date. If it has frozen solid, defrost in the fridge for half an hour or so before forking though and serving.

strawberry ice