Rhubarb Granita with Whipped Cream (Rhubarb Ice)
A rhubarb flavored icy treat that's even better when topped with whipped cream.
Equipment
- 1 metal pan
- 1 immersion blender or blender
Ingredients
- 4 cups rhubarb (chopped- if using cups, chop first, then measure, but I highly recommend using a scale)
- 1 Tbsp lemon juice (freshly squeezed)
- 3 cups water
- 1 cup sugar
- 8 oz whipping cream (optional, whipped until thick)
Instructions
- Start by making sure you have space for a metal pan in the freezer.
- Place the rhubarb, lemon juice and sugar in a pot and cook until soft. Let cool, then chill for about 2 hours or until cold.
- Put the rhubarb compote in a blender or use an immersion blender, and process to a purée.
- Mix the rhubarb purée and the water then pour into a metal pan and freeze.
- Begin setting a timer for 45 minutes intervals. When the timer sounds, remove the pan from the freezer and stir well with a fork. The first time, it will seem like it's not working, but it's okay. Put the pan back into the freezer. Continue this for at least 4 or 5 times or until the granita is ready. You will know when you have ice crystals instead of a solid mass.
- Transfer to clear serving glasses or dessert bowls, if serving immediately. If not, move the granita to a sealed container and keep frozen.
- If you are serving it with cream, top the rhubarb ice with freshly whipped, unsweetened cream. Serve with a Sicilian brioche for an authentic experience.
Notes
Special equipment: metal pan
Nutrition
Serving: 1 | Calories: 206kcal | Carbohydrates: 29g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 15mg | Potassium: 205mg | Fiber: 1g | Sugar: 26g | Vitamin A: 479IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 0.2mg
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