Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals 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 Lillypilly 375ml Sweet Harvest 2015 $16.60 in any 12 $17.55 in any 6 $19.50 each Price | options $16.60 in any 12 bottles Qty Add to cart First Creek Botanica Moscato 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 Angove Chalk Hill Blue Moscato 2019 $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 Angove Sugar & Spice Moscato 2019 $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 Little Eden Moscato 2019 $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 Chalk Hill Moscato 2019 $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 Signor Vino Moscato 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 Angove Sugar & Spice Moscato 2020 $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 All Saints Estate Moscato 2019 $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 St Leonards Moscato 2019 $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 Fowles Wine Small Batch Moscato 2018 $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 Lisa McGuigan Black Moscato NV $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 K1 by Geoff Hardy 375ml Autumn Harvest 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 Tulloch 375ml Creme de Vin NV $29.75 in any 12 $31.50 in any 6 $35.00 each Price | options $29.75 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 Chicken Chorizo and Lemon Tray Bake Words by Libby Travers on 10 Aug 2020 Food Grilled Lamb Cutlets with Three Sauces Words by Michael Weldon on 14 Jan 2019 Food Guy Grossi talks food, drink and mischief Words by Mark Hughes on 7 Nov 2017