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
- Bring sugar and 1 cup water to a boil in a 2-qt. saucepan over high heat; cook, stirring, until sugar is dissolved, 1-2 minutes. Reduce heat to medium-high and add rhubarb; cook until tender, about 5 minutes. Add strawberries and lemon juice; cook 2 minutes more. Strain though a fine-mesh sieve, discarding solids. Pour into a 9″ x 13″ baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses and top with sliced strawberries, if you like.