NOT-SO-SWEET DESSERTS

These recipes downplay sugar and let underrated ingredients prove their worth. Matcha and coffee confirm bitter can be better. Tart grapefruit and rhubarb provide pleasant pucker. Tangy balsamic and passion fruit add intensity to toppers. And an umami punch from tahini is just what cookies have been missing.

- NATALIE MECHEM

Coffee Granita

HANDS-ON 15 MIN TOTAL 3 HR 15 MIN SERVES 8 SUBMITTED BY CHEF JOHN NEW RECIPE GO ONLINE TO RATE & REVIEW

Bold, rich coffee carries the flavor of this flaky frozen treat so you can ice out excess sugar.

• 3 cups strong brewed black coffee

• 6 Tbsp. sugar

• 2 Tbsp. coffee liqueur (optional)

• Lightly sweetened whipped cream, for serving

1. Whisk together coffee, sugar, and (if using) coffee liqueur in a medium bowl until sugar is dissolved. Let cool to room temperature.

2. Pour mixture into a 9x13-inch baking dish. Freeze, uncovered, until mixture begins to freeze around the edges, about 1 hour.

3. Gently flake ice crystals with a fork from edges into center of dish, breaking up any large pieces and mixing thoroughly. Freeze 30 minutes more.

4. Flake mixture again, scraping ice crystals loose and mixing thoroughly. Repeat freezing 30 minutes, flaking, and mixing three or four more times, until granita looks light, dry, and fluffy. Serve with whipped cream. (Freeze in an airtight container up to 1 week.)

Rhubarb-Buttermilk Clafoutis

HANDS-ON 10 MIN TOTAL 1 HR, 30 MIN SERVES 6 SUBMITTED BY LINDA BREWER NEW RECIPE GO ONLINE TO RATE & REVIEW

Tart rhubarb amps up this dessert-for-breakfast treat. To use frozen rhubarb, thaw and drain, and skip roasting in Step 1.

• 1 lb. fresh rhubarb, cut into 1-inch pieces

• 1 tsp. butter

• ½ cup flour

• ⅛ tsp. baking powder

• ⅛ tsp. salt

• 3 eggs

• 1 cup buttermilk