Rhubarb Strawberry Granita Recipe

Rhubarb Strawberry Granita Recipe
Rhubarb Strawberry Granita Recipe photo by Taste of Home
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Rhubarb Strawberry Granita Recipe

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Fresh rhubarb and strawberries make this sweet and icy dessert such a treat. You’ll love how quickly it comes together and that it’s prepared without any special equipment. —Christen Roye, Weatherford, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min.+ freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min.+ freezing

Ingredients

  • 3 cups water
  • 1 cup plus 2 tablespoons sugar
  • 1 cup diced fresh or frozen rhubarb, thawed
  • 1/2 cup halved fresh strawberries
  • 2 tablespoons orange liqueur or orange juice
  • Fresh mint leaves, optional

Directions

In a large saucepan, bring the water, sugar, rhubarb and strawberries to a boil. Cook and stir until sugar is dissolved. Strain; discard pulp and seeds.
Transfer syrup to an 8-in. square dish. Stir in orange liqueur; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with mint if desired. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Strawberry Granita in Simple & Delicious April/May 2011, p59

Nutritional Facts

1 serving: 128 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 31g carbohydrate (30g sugars, 0 fiber), 0 protein.

  • 3 cups water
  • 1 cup plus 2 tablespoons sugar
  • 1 cup diced fresh or frozen rhubarb, thawed
  • 1/2 cup halved fresh strawberries
  • 2 tablespoons orange liqueur or orange juice
  • Fresh mint leaves, optional
  1. In a large saucepan, bring the water, sugar, rhubarb and strawberries to a boil. Cook and stir until sugar is dissolved. Strain; discard pulp and seeds.
  2. Transfer syrup to an 8-in. square dish. Stir in orange liqueur; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with mint if desired. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Strawberry Granita in Simple & Delicious April/May 2011, p59

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