An end of spring and early summer beat-the-heat icy treat: Rhubarb & Ginger Granita, and I'd add more on the horizon... This simple granita was so much fun especially as it was the first time I 'worked' with the garden rhubarb. There's always much excitement with new recipe experimenting and my market rhubarb did not disappoint, celebrating with me during the process. For a slight 'zing', I added a little fresh ginger during the stove top simmering, and here we are a few hours later. Refreshing and delightfully delicious! And such a cheery colour. More after the jump...
♫ Chromatics | This Is Chromatics...
Chromatics - Running Up That Hill
Ingredients (Serves 3 - 4):
2 cups freshly chopped rhubarb, (bright red coloured stalks)
1/2 cup fine granulated sugar (or more, to your taste)
1 1/3 cups boiled water
1 teaspoon fresh lemon juice
1 teaspoon freshly grated ginger
pinch of fine sea salt
Directions:
Rinse the fresh rhubarb stalks and allow to naturally dry at room temp.
Chop each stalk into 1/2-inch pieces. Add the rhubarb pieces to a bowl and sprinkle with the sugar. Cover and set aside for 1 hour, stirring occasionally.
After the hour, heat the boiled water over medium heat. Add the rhubarb & sugar mixture, ginger, and salt to the slightly bubbling water and immediately reduce the heat to low, stirring to dissolve the sugar. Once all the sugar is dissolved, simmer for an additional 5 minutes. Off the heat and let sit for another 5 minutes.
Carefully strain the hot mixture into a bowl and cool to room temp. (Chill the pulp remaining in the strainer for an easy next day lunch smoothie with or without a chopped frozen banana, if desired). Place the rhubarb 'juice' in a shallow freezer-safe dish and freeze for 1 - 2 hours. Check for ice crystals around the edges during the second hour; and every 2 hours thereafter use the fork-scraping method to create your desired granita finish.
Enjoy! ~xx
