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Mar 17, 2019 1:14am

Julia Usher baking in her home kitchen
Blog Recipes and Tips From Julia Usher

Rhubarb-Strawberry Granita Parfait

Though granita, sorbet’s icier cousin, is most often consumed mid-meal as a palate cleanser, its lightness (no fat!) makes it an ideal summertime dessert. Here, I’ve eased up on the zero-fat restriction with a study in crunchy-creamy contrasts: a tart rhubarb-strawberry granita layered parfait-style with tufts of sweetened whipped cream. If you prefer a sweeter (or deeper pink) granita, simply add more strawberry purée. However, avoid exceeding about 1/2 cup, as the added sugar will inhibit the formation of granita’s trademark chunky ice crystals.

Yield: About 3 1/3 cups granita (or about six 1-cup parfaits, with whipped cream)

Prep Talk: Make and cool the ginger syrup (for sweetening the granita) in advance.

Ingredients:

Ginger Syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • About 3 inches fresh ginger, peeled and sliced

Rhubarb-Strawberry Granita Base:

  • 1 cup Ginger Syrup, cooled
  • 1 cup fresh rhubarb juice (Start with fresh cubed rhubarb; then use an electric juicer to separate the juice from the pith.)
  • 5/6 cup (1/2 plus 1/3 cup) freshly squeezed and strained lemon juice
  • About 3 to 4 hulled strawberries, puréed in a food processor (or about 1/3 to 1/2 cup strawberry purée)

Parfait Additions (optional):

  • Sliced strawberries
  • About 3/4 cup heavy cream, whipped to soft peaks with powdered sugar to taste

Method:

1 | Make the ginger syrup. Combine the water, sugar, and ginger pieces in a small saucepan, and place the pan over medium-high heat. Bring the mixture to a boil, stirring as needed to dissolve the sugar. Turn the heat to low, and continue to cook the syrup 2 to 3 minutes or until slightly thickened. Cool to room temperature.

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