Rhubarb and strawberry granita (vegan)

30 min.
22 kcal
SteviaSweet Crystal

300 g rhubarb
300 g strawberries
200 ml water
3 sprigs of fresh rosemary
75 g SteviaSweet Crystal
1/4 tsp salt
1 tsp ground vanilla

Cut the rhubarb into thin slices. Hull the strawberries. Put the rhubarb, water and rosemary into a saucepan. Cover with a lid and boil for approximately 10 – 15 minutes or until the rhubarb has softened. Remove the rosemary. Add the strawberries, SteviaSweet Crystal, salt and vanilla to the saucepan with the rhubarb, and mix with immersion blender until the mixture is smooth. Pour the mixture into a freezer-safe container and place in the freezer. Stir the granita a few times during freezing.
When the granita is fully frozen, scratch into flakes with a fork and serve in bowls.

Nutritional information per portion

22 kcal
91 kJ
0.5 Protein in g
4 Carbohydrates in g
0 Fat in g