Rhubarb and strawberry granita (vegan)
Ingredients for 6 servings
||sprigs of fresh rosemary
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
||Protein in g
||Carbohydrates in g
||Fat in g