• Home
  • About Me

My Danish Kitchen

Scandinavian recipes made in America

Feeds:
Posts
Comments
« Lasagna With Sausage And Spinach
Hindbærroulade – Raspberry Swiss Roll »

Rhubarb Granita (Rabarberslush)

June 20, 2011 by mydanishkitchen

Rhubarb Granita

Melting Rhubarb Granita

Rhubarb Granita – what a brilliant idea! I came across this recipe in a Danish magazine and being a big rhubarb fan and all, I immediately ran to the store to get rhubarb. And I was in luck, because fresh firm rhubarb (not limp please) are not that easy to find around here for some odd reason. So needless to say I was very pleased with my find. Thank you Harris Teeter.

The Rhubarb Granita turned out even better than I had imagined and I was really impressed with it. The combination of rhubarb and vanilla sugar makes for an amazing aroma when cooking it. It will perfume your entire house. Now, I did use the European style vanilla sugar but if you don’t have that you can use 1/2 of a vanilla bean instead. Or you can easily make your own vanilla sugar by tossing some empty vanilla pods into some sugar and store in a closed container and you’ll have flavorful and fragrant vanilla sugar in no time.

The Granita is super easy to make and take a look at that beautiful, brilliant, pink color, not to mention how delicious it taste. Oh and if you decide to enjoy it as a slushy drink, it taste fantastic with a splash of Tequila 🙂 Perfect for these hot summer days.

Ingredients:

2 medium Rhubarb (250 g)

2 cups water (5 dl)

1/2 cup + 3 tbsp sugar (125 g)

1 tsp vanilla sugar or seeds from 1/2 vanilla bean

a splash of Tequila – optional

Directions:

Clean and cut rhubarb into 1 inch pieces. Drop into cooking pot and add water, sugar and vanilla sugar. If using the seeds from 1/2 vanilla bean instead of vanilla sugar, toss in the empty vanilla pod into the pot while cooking for extra flavor. Cover with a lid and simmer until tender, about 15 minutes. Place a sieve over a small bowl and pour cooked rhubarb into the sieve and allow to drip off. Set aside Rhubarb liquid and let cool. After the liquid has cooled off, you can either poor it into a shallow dish, place in freezer for 3-4 hours and break up semi-frozen liquid with a fork every hour. Or if you have an ice cream maker, you can freeze the liquid in there according to the manufactures instructions. It took about 25-30 minutes in my ice cream maker. Serve immediately or store in an airtight container. Note – if serving as a slushy drink, a splash of Tequila works really well with the Rhubarb. Enjoy.

Rhubarb Granita

Vaniljesukker (Vanilla sugar)

Source: adapted from Familie Journal

Print Friendly and PDF

Share this:

  • Facebook
  • Pinterest
  • Email
  • Print
  • More
  • Twitter
  • Reddit
  • Tumblr

Like this:

Like Loading...

Related

Posted in Dessert, Drinks, Frozen Dessert | Tagged frozen drink, granita, rhubarb, slush, tequila | 7 Comments

7 Responses

  1. on July 3, 2011 at 17:40 polwig

    That looks amazing, did you make it in a ice cream maker or by itself? Also Pensky’s or Spice House has amazing Vanilla sugar 😉


    • on July 3, 2011 at 18:42 mydanishkitchen

      I used my ice cream maker, goes a little faster that way 🙂 Thanks, I’ll have to check Pensky’s and Spice House out as well.


  2. on July 3, 2011 at 10:09 Pille @ Nami-Nami

    What a lovely pink colour!!!


  3. on June 25, 2011 at 11:41 polwig

    I love rhubarb and it always reminds me of summer in Poland, so yummy.


  4. on June 20, 2011 at 23:03 torviewtoronto

    lovely colour looks good


  5. on June 20, 2011 at 20:49 Yuri

    Love the light pink color!


  6. on June 20, 2011 at 20:36 Rufus' Food and Spirits Guide

    Tequila optiona? Never.:) What a stunning dessert and great photos.



Comments are closed.

  • Note!

    All pictures and written material belongs to My Danish Kitchen. Please be respectful of my work and do not copy my photos or text without written permission.
  • About me

    Gitte

  • Top Posts

    • Brunsviger
    • Fastelavnsboller
    • Rugbrød - Dark Rye Bread
    • Citronfromage - Danish Lemon Mousse
    • Wienerbrød - Danish Pastry Braid
    • Othellolagkage - Othello Layered Cake
    • Waldorfsalat - Waldorf Salad
    • Gamle Ole - Beauty and the Beast
    • Romkugler - Danish Rum Balls
    • Rugbrød Uden Surdej - Rye Bread Without Sourdough Starter
  • Recent Recipes

    • How To Blanch Almonds
    • Delicious Leverpostej – Liver Pate
    • Black-Bottom Cupcakes
    • Lagkage Med Friske Hindbær – Layered Cake With Raspberries
    • Easy Lagkagebunde – Cakes For Layered Cake
    • Æbleskiver With Egg Whites
    • Pumpkin Pie With Orange
    • Waldorfsalat – Waldorf Salad
    • Blueberry-Pumpkin Muffins
    • Danish Kringle With Marzipan Remonce
  • Search My Danish Kitchen

  • Categories

  • Archives

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 1,182 other subscribers
  • June 2011
    S M T W T F S
     1234
    567891011
    12131415161718
    19202122232425
    2627282930  
    « May   Jul »
  • Foodgawker

    my foodgawker gallery
  • Bloglovin image

    Follow on Bloglovin

Blog at WordPress.com.

WPThemes.


  • Follow Following
    • My Danish Kitchen
    • Join 1,182 other followers
    • Already have a WordPress.com account? Log in now.
    • My Danish Kitchen
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Copy shortlink
    • Report this content
    • View post in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: