Rhubarb Granita.

First of all, here’s a link to the recipe. Don’t forget to come back!

My changes (sans tequila): I did not use an ice cream maker. Instead I poured the strained liquid into a metal container, covered, and left it in the freezer over night. Next day (or when frozen), I scraped the surface with a fork to make icicles and served. 

I did mention in my last post that I would add Beetroot Infused Vodka… I tried it and it’s not a good idea taste-wise!

Now go out and get some rhubarb and make this granita, it’s so easy, and you won’t be disappointed!

Go on, have another.

Me and me rhubarb.

With Mia’s help, I picked some rhubarb last weekend… first harvest from the plot in 2013! Looks like I will have a good, possibly great, rhubarb crop this year. With so much rhubarb on the way (fingers crossed), I expect to be experimenting a lot. First experiment, already completed, is the rhubarb drink pictured below, worth it for the colour alone. Next up is a Rhubarb Granita with a dash of beetroot infused vodka… sorry Mia, that’s for the grown-ups only!

Mia: at peace with the rhubarb.

Liquid rhubarbry.

Eurasian Blackcap