Granita Rosa.


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.

Just checking.

Garlic makes an appearance.

It had been a few days since I visited my plot, so when Karen at Allotment Plot 4 posted about her new, green garlic shoots, I was eager to head over and see how my own garlic was getting on.

There was a cold wind blowing so I brought along a cup of hot chocolate to keep me warm. Normally I would do a little bit of digging or tidying but that morning I could only manage to take a few photos, drink my hot chocolate and get out of there before the wind froze my face off. Thankfully my fruit and veg were handling the adverse weather conditions better than this puny human and all looked healthy and content.

Shallots in the wind.

Rhubarb opening out.

A perky little onion.

Looking forward to strawberries.

Mmmmmm… hot chocolate!