Gingery Rhubarb Granita
½ cup water
½ cup granulated sugar
1½ pounds rhubarb stalks, trimmed and sliced into ¼-inch pieces
Peel of one lemon, roughly chopped (avoid white pith)
1 heaping tablespoon finely grated fresh ginger
Pinch of salt
1 cup heavy cream
1 tablespoon powdered sugar
In a saucepan, bring the water and granulated sugar to a simmer. Add the rhubarb, chopped lemon peel, ginger and salt. Simmer until the rhubarb is soft and falling apart, about 15 to 20 minutes. If desired, add slightly more sugar to taste. Cool completely.
Pour the mixture into a shallow metal baking pan. Freeze it for several hours, stirring every 30 minutes until the liquid freezes into small crystals.
If storing for later use, cover the pan and keep it frozen until ready to serve (allow time to soften if necessary).
In a large mixing bowl, whip the cream until soft peaks begin to form.
Add the powdered sugar and beat just until combined. Scoop the granita into bowls and top each with a dollop of whipped cream.
Serves 6 as a dessert.
This recipe originally appeared at Edible Rhody.