Friday, June 22, 2012
Granitas are a favorite in my arsenal of summer treats because they are such a cinch to put together; take some fruit, add water and sweetener, spice it up if you feel like it, then throw it in the freezer. Done. This one does require you to turn on the stovetop, but only for a few minutes. I hope you don't mind. You will be rewarded with a frozen treat that is bright and tart and the prettiest share of pink and is absolutely delicious with a splash of prosecco on top or maybe with some tequila and a sprinkle of salt? I've heard rhubarbaritas are mighty fine.
Rhubarb Lime Granita
12 ounces water
1 pound rhubarb stalks, chopped into 1/2'' pieces
3.75 ounces sugar
1 vanilla bean, seeds scraped
zest and juice of one lime
1. Add the water, rhubarb, sugar and vanilla bean seeds and pod to a medium saucepan. Cook over medium heat until the rhubarb is very soft and begins to fall apart.
2. Strain the mixture through a medium sieve into an 8x8 or 9x9 baking dish, pressing gently to extract as much juice as possible. Remove the vanilla bean and save for another use, save the rhubarb solids too. They are great over yogurt. Stir in the lime zest and juice and the salt. Taste the mixture and if you find it to be too tart, add in a bit more sugar and stir to dissolve. Cover the dish with plastic.
3. Slide the dish into the freezer and chill for 1hr. Remove the dish from the freezer and scrape the granita with a fork to break up the mixture, cover and place back in the freezer. Scrape the granita every 30min or so until it is frozen and crystals have formed. To serve: Spoon the granita into small dishes and top with a squeeze of lime and a splash of tequila, champagne, cava or prosecco if you are feeling festive.