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Rhubarb and Vanilla Granita

Rhubarb and Vanilla Granita is a traditional British recipe for a classic frozen fruit puree dessert, in this case made from rhubarb and vanilla. The full recipe is presented here and I hope you enjoy this classic British dish of Rhubarb and Vanilla Granita.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+freezing)

Serves:

6

Rating:

Tags : Spice RecipesDessert RecipesBritish Recipes

A granita is very similar to a sorbet in terms of how it's made, except that it's made by hand and scraped rather than being churned during the freezing process so that it freezes in large scale-like pieces and it's these that are served. The mix of rhubarb and vanilla is quite sublime and this makes an amazingly flavourful granita.

Ingredients:

1kg rhubarb (after peeling and chopping)
300g caster sugar
1 vanilla pod, split lengthways

Method:

Add the rhubarb and caster sugar to a pan. Scrape the seeds from the vanilla pod into the pan and add the pods. Add just enough water to cover. Bring to a boil, reduce to a simmer and cook until the rhubarb is soft enough be easily mashed with the back of a spoon (about 10 minutes).

Turn into a sieve sat on top of a large bowl then remove the vanilla pod and push the rhubarb flesh through the sieve with the back of a spoon. Allow to cool a little then turn into a large freezer-proof tin or tub. Allow to cool completely then place in a freezer and allow to freeze completely.

To serve, place the rhubarb and vanilla granita in the fridge for about 15 minutes, scrape with a fork then turn into a chilled serving glass and serve.