Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Colin Fassnidge’s Poached rhubarb granita with cream cheese recipe Food Colin Fassnidge’s Poached rhubarb granita with cream cheese recipe Preparation time 10 Minutes Cooking time 15 Minutes (plus 6 hours to freeze granita) Serves 4 INGREDIENTS Poached rhubarb 2 bunches rhubarb, stalks trimmed into strips 750ml ginger beer 1 knob fresh ginger, peeled and chopped 4 star anise 1 cinnamon stick 1 vanilla bean, split, seeds scraped 200g caster sugar Squeeze of lemon Cream cheese 300ml thickened cream 500ml cream cheese 40g sugar 1 vanilla pod, scraped METHOD To make cream cheese, in a small bowl beat cream until stiff peaks form, set aside. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth, then fold in whipped cream. Keep cool. To make granita; peel rhubarb, keep aside stalks, put the rest of the trimmings into a saucepan with 2 cups of water. Bring to the boil until water changes to a nice red colour. Discard the trimmings and poach rhubarb stalks by adding the rest of the ingredients to the stock (except for lemon juice). Bring to a simmer and cook for 4 minutes, or until rhubarb is just tender. Take out the rhubarb and set aside. Discard ginger, star anise, cinnamon stick and vanilla. Use the remaining stock for the granita, taste and add a squeeze of lemon if needed to sharpen. Drain into a container. Freeze stock for up to 6 hours. When solid, take out of freezer, leave for 10 minutes then scrape with a fork to form a granita. To serve, arrange rhubarb and piped cream cheese on a plate and top liberally with granita. Food Preparation time 10 Minutes Cooking time 15 Minutes (plus 6 hours to freeze granita) Serves 4 SHARE Perfect Match Angove Sugar & Spice Moscato 2022 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart McWilliam's 10 Year Old Family Reserve 375ml Tawny NV $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart Craigmoor 500ml Botrytis 2013 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart St Leonards Moscato 2021 $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Gudilly Sparkling Shiraz NV $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Glenguin The Sticky 375ml Botrytised Semillon 2023 $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart All Saints Estate Moscato 2021 $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Allegiance Wines Sweet Betty 375ml Botrytis Semillon 2018 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Hungerford Hill Moscato 2023 $22.95 in any 12 $24.30 in any 6 $27.00 each Price | options $22.95 in any 12 bottles Qty Add to cart Z Wine Xave Late Harvest Riesling 2023 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Lisa McGuigan Black Moscato NV $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart Peter Drayton IronBark Hill Moscato 2023 $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart Leconfield 375ml Noble Riesling 2021 $27.20 in any 12 $28.80 in any 6 $32.00 each Price | options $27.20 in any 12 bottles Qty Add to cart Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Selector's Top 10 Recipes from 2017 Food Tetsuya Wakuda’s Slow Roasted Snapper With Olive and Tomato Words by Tetsuya Wakudu on 3 Sep 2017 Food Peter Gunn - The New Guard Words by Carrie Hutchinson on 15 Mar 2017