Directions:
- Bring wine to a boil with water and sugar, stirring, in a 4-quart heavy pot. Add rhubarb and cook at a bare simmer, covered, stirring occasionally, until very tender and beginning to fall apart, 5 to 7 minutes. Purée in a food processor with lemon juice until smooth, then force through a coarse sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids).
- Freeze, stirring and crushing lumps with a fork every 1 1/2 hours, until evenly frozen, about 8 hours total. Scrape granita with a fork to lighten texture, crushing any lumps.
- Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.22 Kcal (478 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.94mg | 0% | |
| Potassium | 187.33mg | 4% | |
| Total Carbs | 24.57g | 8% | |
| Sugars | 21.71g | 87% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 0.65g | 1% | |
| Vitamin C | 5.5mg | 9% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 80.47 Kcal (337 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.07mg | 0% | |
| Potassium | 131.97mg | 4% | |
| Total Carbs | 17.31g | 8% | |
| Sugars | 15.3g | 87% | |
| Dietary Fiber | 0.91g | 5% | |
| Protein | 0.46g | 1% | |
| Vitamin C | 3.9mg | 9% | |
| Calcium | 40.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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