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So here is the rhubarb granita that I mentioned a few days ago.  Granita is basically the Italian term for a somewhat broad spectrum of a frozen dessert, varying in texture but often something like a shaved ice or even a slushie (sometimes eaten with breakfast or in a less sugary form as a palate cleanser between courses).  It’s basically water with some kind of flavor, frozen.  Fancy word, simple food.

And in the summer,  simple food is good.

It turned out really delicious, just simple tasting, like honeysuckle.

Rhubarb Agave Granita

4-5 stalks of rhubarb

4 c. water

1/2 c. agave nectar (or 1/2 c. sugar)

1. Gently boil water and rhubarb until rhubarb is soft.  (If using sugar instead of rhubarb, add the sugar now and stir until it’s dissolved.)  Smash the pieces of rhubarb in the pot until pulpy.  Strain.  Discard the cooked rhubarb.

2.  Add agave nectar (if using rather than sugar) to hot liquid, stir, and freeze for about 2 hours, stirring occasionally to break up pieces of ice. (Or freeze in popsicle molds!)

Variation:  Rather than freezing the rhubarb agave liquid, just put it in the fridge an drink it like lemonade. Or freeze it and thaw it until it is mostly melted but not quite.

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