Poached Rhubarb with Melon Granita
“I like to karate-chop diners with something different at the end of the meal,” Michael Solomonov says. He does that with this cool dessert of rose-scented rhubarb and honeydew melon granita topped with creamy lebneh (a soft, yogurt-like fresh cheese) and crunchy candied pistachios. Slideshow: Great Granita RecipesRecipe from Food & Wine America's Greatest New Cooks
The granita can be frozen for up to 1 week. The poached rhubarb can be refrigerated in its syrup for up to 3 days. The candied pistachios can be stored in an airtight container at room temperature for up to 5 days.
If fresh rhubarb isn’t available, frozen can be used. Lebneh is a yogurt-like fresh Lebanese cheese. It is available at specialty and health food stores.