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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Haigh’s Chocolates source the world’s best cocoa beans to make their famed range of premium chocolate. Often referred to as ‘the food of the Gods’, chocolate is one of the culinary world’s true marvels and it has delighted mankind for centuries. The Olmec people in the southern part of what is now Mexico, the Mayan civilisations and the Aztecs all enjoyed cocoa before introducing it to the Spanish at the start of the 16th century. The actual process of taking the fruit of the cocoa pod and turning it into chocolate has changed very little from those ancient times. Technology has seen advancements in the processing, but the overall process is essentially the same. The bean is removed from the cocoa pod, sun-dried and then transported to a factory where it goes through a series of processes before eventually forming a silky, smooth liquid chocolate – the perfect base to make a range of delicious chocolate products. The best ingredients
At the heart of this process is the fact that the best beans make the best chocolate. Haigh’s Chocolates source premium quality cocoa beans from the best cocoa growing regions around the world.  In 2014, Haigh’s was the first Australian owned chocolate manufacturer to achieve international UTZ certification for the use of ethically and sustainably farmed cocoa beans with 80% of its range UTZ certified. As it endeavours to achieve 100% certification, Haigh’s still leads the way for sustainable production with a supply chain spanning cocoa-growing countries from West Africa to South America.
Haigh’s Chocolates not only sources premium cocoa beans, they also process them in their own factory to make their range of premium chocolate products, which they then sell exclusviely in their own retail stores. This dedication to a true bean-to-bar process means Haigh’s can guarantee the utmost freshness and quality of their chocolate. Venture into a Haigh’s store in Adelaide, Melbourne, Sydney, Canberra or shop online, and sample their delicious products, which includes their limited release Single Origin range. Like wine grapes, cocoa beans have flavour characteristics unique to variety and area of origin. Haigh’s Chocolates Single Origin is made from cocoa beans sourced from a single location. Try one and discover the true bean-to-bar difference. View the range instore or at haighschocolates.com
Two Blues Sauvignon Blanc 2014
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