RHUBARB AND STRAWBERRY GRANITA

This has all the flavour of strawberry-rhubarb pie without the fuss of baking.

Serve with whipped cream for an almost rhubarb creamsicle effect.

Serves: 4

2 rhubarb stalks, finely chopped 1/2 cup water (125 mL) 1/4 cup (60 mL) sugar 3 cups (750 mL) strawberries, hulled and chopped 2 tbsp (30 mL) vodka

1. Combine rhubarb, water and sugar in a medium saucepan over medium heat.

2. Bring the mixture to a boil, then reduce heat to mediumlow and cook for about 10 minutes, stirring now and then, until the rhubarb is softened. Let cool.

3. Transfer to a blender, along with the strawberries and vodka.

4. Purée until smooth, then transfer to an 8- or 9-inch (20or 22.5-cm) square baking dish, cover and freeze for 2 1/2 hours, pulling it out to scrape through with a large fork every 30 minutes or so, to create a flaky-crystal consistency.

5. Serve in shallow bowls or small glasses.