A Drink or Dessert?
An Italian rhubarb-granita makes a light ice-crystal-drink.
Originally associated with Italy, a granita can be served at any time of the day or night. It would not be considered strange to see one served at breakfast time in Italy.
Rhubarb is simply the flavoring, but what is a granita?
First of all, it can be classified as a dessert, but some
refer to it as an italian-beverage because of the ice. It is made
with water and a syrup. The syrup consists of any seasonal fruit you may prefer. The mixture is simply frozen.
Every so often, it is given a stir with a spatula to put the crystals that have formed on the top back into the frozen mixture.
The result is a wonderfully flavored ice-crystal-drink or dessert, however you prefer to categorize it.
This dish can be shaved if it is frozen to an even harder consistency. The difference between this and shaved ice though, is that with a granita, the flavoring is mixed right in with the ice. For shaved ice, the flavor is simply poured over the top. May seem trivial but....
A rhubarb-granita can have alcohol added to it if you like, but is fine without it too.
Bring to a boil:
2 stalks of rhubarb chopped
3 cups of water
1 1/2 cups of white sugar
Gently boil until the rhubarb is soft. Make sure the sugar has completely dissolved.
Strain and add more water (at least another 2 cups).
Add 2 tblsp. of gin or vodka and mix well.
Pour into a metal container and freeze for 2 hours.
Give it a stir occasionally to put the ice crystal back into the mix.
Serve in a small bowl or a tall glass. Garnish with a cherry.
RHUBARB AND STRAWBERRY
1 cup sugar
2 cups chopped rhubarb
1/2 cup mashed strawberries
2 cups water
Bring to a good simmer over low heat.
When rhubarb is tender and the sugar has dissolved, remove from heat and strain well.
Add 2 cups of water and place in a metal pan. Freeze for at least 3 hours and stir occasionally. Scoop into individual serving dishes.
Break up with a fork to bring the ice crystals to the top.
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