Rhubarb–Strawberry-Mint Mojito Granita
Why I Love This Recipe
From the Sauce du Jour Kitchen
For the Taste of Spring Cooking Class - 114
This cocktail/dessert is a bright and beautiful taste of spring! When I think about spring I could not resist combing rhubarb, strawberry and mint into an icy dessert. And then I thought, what the hell....let's invite some rum to the party! A winner for sure and just one more dessert I managed to do without preheating the oven!
Ingredients You'll Need
1 cup rum – for the cook
For the Puree:
4 cups of fresh rhubarb stalks, washed and cut into 1” pieces
1/2 cup of water
1 1/4 cup of sugar
3 cups of sliced strawberries
1/2 teaspoon lemon juice
A handful of Mint leaves, chopped
For the Mojito Granita
2 Cups White Rum
2 cups of the Puree
Club Soda, to taste
Simple Syrup, to taste
Directions
Place the chopped rhubarb, sugar and water into a sauce pan and bring to a boil. Boil until the rhubarb is softened and the sauce has become thickened and syrupy, about 10 minutes.
While rhubarb is boiling put strawberries in the blender and blend until pureed.
When rhubarb is thickened and syrupy, remove from heat and let cool for about 10-15 minutes. Add the rhubarb to the blender and process until fruits are pureed. Add the lemon juice and pulse to combine.
Stir in the chopped mint. At this point the fruit mixture can be refrigerated or frozen until ready to use. Makes about 2 cups.
For the Mojito Granita
Combine the rum with the Rhubarb/Strawberry/Mint puree. Stir well; add club soda to taste. If you like it sweeter, stir in a bit of simple syrup.
Put the mojito mixture in a large flat pan (non-reactive, such as glass) and put in the freezer. About every 30 minutes, drag a fork through it, from the edges to the middle until the granita is frozen into flaky crystals. Cover tightly and keep frozen until ready to serve. Garnish with a sprig of mint or lime wedge, if desired.
(OR: skip freezing it, muddle some mint in a glass and add the rum and puree……..and drink!)
