Rhubarb, raspberry and stem ginger granita with ginger cream recipe
A refreshing iced treat that sweetens up tart rhubarb and sharp raspberries with flavours of citrus and ginger.
See method- Serves 6
- 10 mins to prepare and 10 mins to cook, plus freezing
- 370 calories / serving
- Freezable
- Gluten-free
- Vegetarian
Ingredients
- 200g caster sugar
- 1kg (2lb) rhubarb, trimmed and cut into 2.5cm (1in) pieces
- 300g (10oz) frozen raspberries
- 5 tbsp fresh lemon juice
- 5 pieces stem ginger, finely chopped (see tip)
For the ginger cream
- 1 x 300ml tub whipping cream
- 2 tbsp ginger syrup (from the jar)
Each serving contains
- Energy
- 1550kJ 370.0kcal
- Fat
- 20g
- Saturates
- 13g
- Salt
- 0.1g
- Sugars
- 46g
of the Reference intake
Carbohydrate 46.4gProtein 3.1gFibre 6.4g
Method
- Put 6 tumblers in the freezer to chill for serving. Put the sugar and 475ml (16fl oz) water in a pan over a high heat. Bring to the boil, stirring, until the sugar has dissolved.
- Reduce the heat to medium-high. Add the rhubarb pieces and cook for 5 minutes, or until tender. Add the raspberries and lemon juice and cook for a further 2 minutes. Strain the liquid through a fine sieve into a shallow baking dish. Discard the fruit pieces left in the sieve (or reserve to enjoy with yogurt or porridge).
- Stir the stem ginger through the liquid and transfer to the freezer for around 3 hours. Using a fork, stir the mixture every 30 minutes, breaking up any ice chunks, until frozen but still a little slushy.
- Meanwhile, make the ginger cream. In a bowl, whip the cream and ginger syrup, to soft peaks. Cover and chill until needed.
- Remove the chilled tumblers from the freezer and fill each one with the granita. Top with a dollop of ginger cream and serve immediately.
- Tip: To make the stem ginger easier to cut, run the pieces under warm water before chopping.
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