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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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Two Blues Sauvignon Blanc 2014
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Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories