Servings: 10 Servings
Source: University Unions
Ingredients
3 Cups Water
2 Cups Sugar
4 Cups Chopped Rhubarb
Method
- Combine water, rhubarb and sugar in small saucepan; bring to a boil and stir to dissolve the sugar.Cool to room temperature. Transfer the mixture to a shallow pan and place in the freezer.
- Freeze according to the instructions for freezing granita below.
Instructions for Freezing Granita:
- Pour the mixture into the pan and place in the freezer. Every 30 min utes, using a fork, stir together the granita, scraping it off the bottom and sides of the pan. Break up the frozen parts near the edges into smaller chunks and rake them toward the center.
- Continue to freeze and break up ice crystals until completely frozen, about 3 hours. If at any time the granita freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork. Then return it to the freezer.
- Check your granita mixture 20 - 30 minutes before serving to make sure that you can scoop the surface with a spoon. If it is too firm, let it stand at room temperature until serving time.
- To serve, scrape across the top of the frozen mixture with a large spoon. Granita is usually served in chilled footed dessert dishes, goblets, or wine glasses.
Nutrition Information