Simple and refreshing, this granita is creamier than most and uses strawberries for their color and sweetness. This recipe first appeared in our May 2013 issue along with Dara Moskowitz Grumdahl's story, Good Stalk: Rhubarb.
- 1⁄2 cup sugar
- 1⁄2 lb. rhubarb, trimmed and cut into 1" pieces
- 1 cup sliced strawberries, plus more for garnish
- 3 tbsp. fresh lemon juice
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