Rhubarb Fool & Orange Granita

Okay, it's time to take a step back from all the crazy baking. I know - BORING, I personally love all the cray-cray that's been going on at this blog lately, but I don't have super awesome ideas coming out of my ying yang all the time ya know?! Wait that sounded wrong. Erm anyways...the other day my brother was asking me for a simple dessert recipe he could whip up for a dinner party, and I realised it's been a while since I've done anything nice and easy like that. (He ended up doing my no-bake green tea cheesecake in individual serving glasses, which was kinda genius)

I've had this dessert on the waiting list for a while, since it's taken me AGES to find rhubarb as it's not in season yet. But I happened to swing by a Harris Farm Market recently and huzzah I have rhubarb! I LOVE the combination of rhubarb with citrus, especially orange or mandarin. It's a combination I've used previously (Mandarin & Rhubarb macarons, YUM) and it's delightful.

In case you can't already tell, the granita/fool combination here is inspired by one of my favourite desserts from one of my favourites restaurants, the Snow Egg dessert from Quay. I can still remember how in awe I was of that dessert, and how I didn't share a single morsel of it with A. Obviously my dessert here lacks the beautiful complexity of the Quay dish, but it has some of the basic elements that I loved, the contrast of the crunchy cold granita, tangy from the orange flavouring and the smooth creaminess of the fool with soft, sweetly stewed rhubarb. Love the colours in it too.

With all the cold, wet weather we've had in Sydney recently I know you might be expecting puddings and cakes for dessert, but this is such a great way to end a meal in a light, refreshing way. I generally feel like these type of fruity, cool desserts after having the heavy rich meals I tend to crave in the cooler months.

It also seems quite appropriate to do a dish inspired by a restaurant which is now IMPOSSIBLE to get into thanks to the last season of Masterchef, when we are hours away from the premiere of the new season of Masterchef! I know the food blogging community in particular is waiting with bated breath because of a certain contestant who we all know well. I can't wait! I'll be hanging out on Chocolate Suze's Masterchef chat, so come join in and save everyone else from MC flooded twitter feeds!

Rhubarb Fool & Orange Granita
(serves 6, inspired by Quay's Snow Egg dessert)
Juice from 6 oranges
2 tbsp caster sugar + 4 tbsp water
1-2 tbsp orange liqueur (I used triple sec but Grand Marnier would be great)

For the rhubarb fool:
300g washed rhubarb, cut into 1 inch pieces
2 tbsp caster sugar + 1 tbsp water
300ml pouring cream (min. 35% milk fat pure cream)
1 tbsp orange liqueur

Juice oranges and strain any pulp. Place sugar and water in a small saucepan on low heat and stir to dissolve sugar and make a simple syrup. Remove from heat and add sugar syrup 1 tsp at a time to taste. (My oranges were very sweet so I hardly needed any). Add liqueur to taste and then play in the widest freezer safe dish you can fit in your freezer, I used a casserole dish. Ensure your liquid is no higher than 1 inch deep, the shallower the better as the liquid will freeze quicker. Freeze for an hour then remove and use a fork to scrape the semi-frozen liquid into fine granules. Return to the freezer and re-scrape every hour or so until the mixture is completely frozen. Keep in a freezer-safe container until ready to serve.

Place chopped rhubarb, sugar and water in a medium saucepan on low heat. Stir until the sugar dissolves and the rhubarb is tender, about 10 minutes. Remove from the heat and set aside to cool. Place cream and liqueur in a large mixing bowl and whip to soft peaks using an electric mixer. Fold in stewed rhubarb, but save a few pieces to the side if you would like to use then for garnish. Chill fool in fridge until ready to serve. Spoon granita into serving bowls, then top with rhubarb fool and the extra pieces of rhubarb. Serve immediately. Best eaten on the same day, but the granita can be made well in advance.