A refreshing iced treat that sweetens up tart rhubarb and sharp raspberries with flavours of citrus and ginger.
Put 6 tumblers in the freezer to chill for serving. Put the sugar and 475ml (16fl oz) water in a pan over a high heat. Bring to the boil, stirring, until the sugar has dissolved.
Reduce the heat to medium-high. Add the rhubarb pieces and cook for 5 minutes, or until tender. Add the raspberries and lemon juice and cook for a furter 2 minutes. Strain the liquid through a fine sieve into a shallow baking dish. Discard the fruit pieces left in the sieve (or reserve to enjoy with yogurt or porridge).
Stir the stem ginger through the liquid and transfer to the freezer for around 3 hours. Using a fork, stir the mixture every 30 minutes, breaking up any ice chunks, until frozen but still a little slushy.
Meanwhile, make the ginger cream. In a bowl, whip the cream and ginger syrup, to soft peaks. Cover and chill until needed.
Remove the chilled tumblers from the freezer and fill each one with the granita. Top with a dollop of ginger cream and serve immediately.
Tip: To make the stem ginger easier to cut, run the pieces under warm water before chopping.
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