Strawberry granita with rhubarb
Votes: 4
Time: 4 hours 10 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Experience the harmonious combination of tart rhubarb and sweet strawberries in this light spring dessert, a pleasant refreshment after a hearty holiday meal. Granita is a type of fruit ice, but in the form of a snow-like mass. Once the mass begins to set in the freezer, simply scrape it with a fork to create a fluffy dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 stalks of rhubarb
- with 1 and 1/4 cups sugar
- 0.5 cup strawberries
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Recipes with similar ingredients: rhubarb, strawberry, lemon juice
Cooking the dish according to the recipe:
- Chop 4 rhubarb stalks. Combine the rhubarb with 1 1/4 cups sugar and 1/2 cup chopped strawberries in a saucepan and cook over medium heat until the rhubarb is tender, about 10 minutes; strain and return the liquid to the saucepan. Add 3 cups cold water and the juice of half a lemon.
- Pour into a 22x32 cm baking dish, cover, and freeze until completely set, about 4 hours. Fluff the granita with a fork.
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