Rhubarb Granita

By Bailey1_

Ingredients

• Since rhubarb is a vegetable, this is a great anytime snack for Phase 2 of the Fast Metabolism Diet. About 3 hours of freezing time gets you a fine slush. Freeze longer for a harder texture.
• Phase 2
• Makes 3 cups
• Prep time: 15 minutes
• Total time: 3 hours, including freezing time
• 3/4 cup xylitol
• 3/4 pound rhubarb, trimmed and cut into 1-inch pieces
• 3 tbsp. fresh lemon juice

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Bring the xylitol and 1 cup water to a boil in a 2-quart saucepan over high heat; cook, stirring, until the xylitol is dissolved, 1 to 2 minutes.
Reduce the heat to medium-high and add the rhubarb; cook until tender, about 5 minutes. Add the lemon juice; cook 2 minutes more. Strain the mixture though a fine-mesh sieve, discarding solids. Pour into a 9-by-13-inch baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping the edges and breaking up any ice chunks as the mixture freezes, until the granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses.