Fresh Rhubarb Granita – a delicious recipe with stalks rhubarb, caster sugar, ginger, lemon, elderflower cordial, fresh strawberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash and cut the rhubarb stalks into 1 cm / 0.4 inch pieces. Poach the rhubarb by adding it to a saucepan with about 500 ml / 2 cups of water, sugar and ginger. Cover and cook on a low heat for approximately 15 minutes until the rhubarb has softened. Blend in a mixer then strain through a fine-mesh sieve. Pour the mixture into a high baking dish and put in a freezer for about 4 hours.
2
Using a fork, stir the mixture every 40 minutes, breaking up any ice chunks of the mixture, until your rhubarb granita is frozen, this will take about 4 hours.
3
Scoop into chilled serving glasses and top with lemon zest and thin slices of fresh strawberries. For an extra kick, you can add a tablespoon of elderflower cordial or if you are feeling naughty, a tablespoon of white rum.
90
kcal
Calories
24
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Granita, 10 large stalks rhubarb, 80 grams caster sugar, 1/4 thumb size fresh ginger, grated, and more.
Yes, Fresh Rhubarb Granita falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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