May 08, 2010
TONY'S RHUBARB GRANITA - MAY 8, 2010
Tony's Rhubarb Granita
1 lb. rhubarb, cut into 1/2-inch slices
2 cup water
1 cup sugar
juice of 1/2 lemon, freshly squeezed
Put the all the ingredients into a sauce pot and cook over high heat for at least 20-25 minutes, stirring occasionally. All the sugar should be dissolved and the rhubarb will start to break down. For more intense flavor, cook for 40-45 minutes.
When ready, place a large fine-mesh strainer over a shallow baking dish. Using a ladle, transfer the rhubarb liquid to the strainer, a spoonful at a time. Gently use the back of the ladle to push the liquid through,
then discard the mushy rhubarb. In the baking dish you should have a clear pink liquid that is no higher than 1 inch of the dish.
When all the liquid has been strained into the baking dish, place in the freezer. To achieve the proper texture of granita, the liquid must be scraped with a fork every 30 minutes for 2 to 3 hours. Scrape the length of the pan (not the width) back and forth with a fork, about ten times each way. Once you've completed all the scraping, cover and freeze until serving.
To serve, use a round ice cream scoop and garnish with fresh mint or lemon balm.
To vary this recipe, you can add strawberries, fresh mint, raspberries, nutmeg or ginger just to name a few.
Kurtis and Sarah came up with a great idea for a Mojito Granita - I'm going to work on a recipe for this and we'll feature it soon!
posted by Tony Nasello on 5/8/2010 3:58:59 PM
