Rhubarb and Vanilla Granita is a traditional British recipe for a classic frozen fruit puree dessert, in this case made from rhubarb and vanilla. The full recipe is presented here and I hope you enjoy this classic British dish of Rhubarb and Vanilla Granita.
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A granita is very similar to a sorbet in terms of how it's made, except that it's made by hand and scraped rather than being churned during the freezing process so that it freezes in large scale-like pieces and it's these that are served. The mix of rhubarb and vanilla is quite sublime and this makes an amazingly flavourful granita.
Add the rhubarb and caster sugar to a pan. Scrape the seeds from the vanilla pod into the pan and add the pods. Add just enough water to cover. Bring to a boil, reduce to a simmer and cook until the rhubarb is soft enough be easily mashed with the back of a spoon (about 10 minutes).
Turn into a sieve sat on top of a large bowl then remove the vanilla pod and push the rhubarb flesh through the sieve with the back of a spoon. Allow to cool a little then turn into a large freezer-proof tin or tub. Allow to cool completely then place in a freezer and allow to freeze completely.
To serve, place the rhubarb and vanilla granita in the fridge for about 15 minutes, scrape with a fork then turn into a chilled serving glass and serve.
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