Rhubarb and strawberry granita (vegan)
Here comes a sweet and sour version of a Sicilian speciality – a rhubarb and strawberry granita. It doesn't get much fruitier...
Nutritional information per portion
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 Liquid, 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.