Rhubarb Nests

Small scoops of rhubarb granita are served inside individual rings of rhubarb fluff.  Serve with almond biscotti or another crunchy cookie.

Serves 6

Stewed Rhubarb: (makes 2 cups)

• Rinse 1 lb. rhubarb stalks, trim ends and cut stalks at an angle into 1/2" - 1" pieces.  You should have about 4 cups.
• Mix pieces in a pot with 1/4 cup sugar and let stand 15- 30 minutes, stirring occasionally.
• Add 1/4 cup water and heat slowly to a simmer.  Cook covered at med-low heat for 10-12 minutes, occasionally stirring gently.  Turn off heat and let sit until cool.

Granita:

• Mash 1 cup of stewed rhubarb.  Stir in 1/3 cup simple syrup (equal parts sugar and water), 1/3 cup orange juice and 2 tsp. Cointreau.
• Put in metal pan, place in freezer and stir (especially around the edges) every half hour for a few hours or until firm.  (To make it easier to scoop, do not scrape and lighten once it is firm, which is the traditional way to make granita.)

Rhubarb Fluff:

• Process 1 cup of stewed rhubarb in a food processor until smooth.
• Soften an envelope of unflavored gelatin (about 2 tsp.) for 5 minutes in 1/4 cup water, then "melt" it in a microwave (about 30. sec on medium).
• Stir in 1/3 cup orange juice and stir this mixture into the processed rhubarb.  Then fold in 4 - 6 oz. whipped cream that has been stiffly beaten with 2 TBS powdered sugar.
• Spoon into individual ring molds that have been lightly greased.
• Refrigerate until firm.

To Serve:  Carefully run a sharp knife around the inside edge of the individual  ring molds and invert each on an individual serving plate.  Fill the center with 3- 4 small scoops of granita (use a small melon baller).  Serve immediately accompanied by almond biscotti.