Rhubarb Lambrusco Granita

Name: Rhubarb Lambrusco Granita
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters superfine granulated sugar; 1 teaspoon fresh lemon juice; 710 milliliters pound rhubarb stalks, trimmed and cut crosswise into 1/2-inch pieces; 118 milliliters water; 237 milliliters Lambrusco wine

Rhubarb Lambrusco Granitan is a gluten free, fodmap friendly, and vegan dessert. One serving contains 143 calories, 1g of protein, and 0g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up superfine granulated sugar, lemon juice, water, and a few other things to make it today. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Bring wine to a boil with water and sugar, stirring, in a 4-quart heavy pot.

Ingredients you will need

Sugar

Water

Wine

Equipment you will use

Pot

Add rhubarb and cook at a bare simmer, covered, stirring occasionally, until very tender and beginning to fall apart, 5 to 7 minutes. Purée in a food processor with lemon juice until smooth, then force through a coarse sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids).

Ingredients you will need

Lemon Juice

Rhubarb

Equipment you will use

Food Processor

Baking Pan

Sieve

Freeze, stirring and crushing lumps with a fork every 1 1/2 hours, until evenly frozen, about 8 hours total. Scrape granita with a fork to lighten texture, crushing any lumps.

Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).