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.
100 Square Metres 
Yet another use for rhubarb! Is there no end to its versatility?
I hope not 🙂
This is the best use I have found for rhubarb to date… it’s delicious!
Looks awesome. Would have never thought of that – must have a word with the Rhubarb fairies to cast a spell over my plot. Good work.
Thanks Matt, let me know what the rhubarb fairies decided.
Stunning!
Thanks Chica, make sure you try it!
I would love to serve this to a guest, it would steal the show! Pity about the beetroot vodka – I love beetroot and I love vodka, so what’s not to love about having them together! 😛
The beetroot vodka will have its day, just not in a rhubarb granita!
Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.
Hi Carole, I have made the link, but made a mess of it 😦 hopefully you can sort it out.
Val, no worries – I’ve sorted it. Thanks for linking in. I hope to see you again soon. Cheers
I
had
that
too!
it
was
delicious!
(brainfreeze!)