Rhubarb + Strawberry Granita

Pureeing caller strawberries with poached rhubarb and its fragrant simple syrup gives you the basal for a delicious granita. This refreshing dessert has each of the spirit of strawberry-rhubarb pastry -- without each the fuss of making one. Freezing times whitethorn vary, depending connected however acold your freezer is, truthful proceed to rake the granita with a fork until desired consistency.

Serve with whipped pick for an astir rhubarb creamsicle effect.

Leftover granita tin beryllium frozen, covered, for up to 1 week. If the granita gets excessively hard, fto it beryllium connected the antagonistic for 3 to 5 minutes and past rake it again with a fork. The rhubarb syrup tin beryllium refrigerated successful an airtight instrumentality for up to 1 month.

The granita takes a full of astir 2 1/2 hours to set.

From cookbook writer Julia Turshen.

Ingredients

Nutritional Facts

Per serving

• Calories

  130

• Fat

  1 g

• Carbohydrates

  27 g

• Sodium

  5 mg

• Protein

  2 g

• Fiber

  5 g

• Sugar

  20 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Julia Turshen.

Tested by Kara Elder and Ann Maloney.