Strawberry and Rubarb Granita
• 1 cup thinly sliced fresh or frozen
rhubarb
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 8 cups fresh strawberries, hulled
• 2 tablespoons lemon or lime juice
• 2 teaspoons lemon or lime zest
1. Combine all of the rhubarb, salt and sugar in a medium saucepan with 1 cup of water,
keep on medium-high heat, until rhubarb is soft.
2. After 8-9 minutes, remove from heat and pour the mixture through a strainer into a
bowl, using a ladle to ensure rhubarb pulp being fully drained of liquid. Discard the
pulp.
3. Using the chopping blade, process half of the strawberries with the lemon juice and
zest and 1 cup of water until no chunks remain. Pour mixture into medium sized
baking tray.
4. Pour strained rhubarb mixture into food processor with the rest of the strawberries
and process until smooth, and mix into baking tray.
5. Put cling film over tray, and freeze until solid. When serving, scrape with a spoon to
create icey flakes.
Ingredients
Method
Peanut Butter – Makes 1 ½ Cups
• 2 cups roasted peanuts
• 1/2 teaspoon salt
• 1-2 tablespoons peanut oil or other oil
• Optional for sweeter peanut butter: 1-2
tablespoons honey or other sweetener
1. Using the chopping blade add peanuts to bowl. Pulse a few times until roughly
chopped. (For crunchy peanut butter remove ½ cup of the peanuts at this stage and
set aside).
2. Run the processor for 1 minute. Remove the lid and using the spatula scrape down
the sides of the bowl. Repeat this 2 more times until the peanuts become a smooth
glossy butter.
3. Add the salt and oil and any other sweeteners. Process for another 1-2 minutes
until completely smooth. (Add reserved nuts for chunky peanut butter at this stage if
desired).
4. Scrape out peanut butter using spatula and use straight away or store in an air tight
container and refrigerate.
Ingredients
Method
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