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