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Rhubarb Granita

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 45 mins
Freeze time 4 hrs
Yield Makes 3 cups (serving size: 1/2 cup)
Easier and icier than sorbet, a granita is especially refreshing made with tangy rhubarb.


  • 4 cups roughly chopped rhubarb
  • 1 cup sugar
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 142
  • caloriesfromfat 1 %
  • protein 0.6 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 36 g
  • fiber 1.1 g
  • sodium 130 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a wide pot, cook rhubarb, sugar, salt, and 2 1/2 cups water over medium heat, stirring often and mashing with a spoon if needed, until rhubarb turns to mush.

  2. Pour mixture through a strainer into a bowl and rub with the back of a ladle to push through as much of the rhubarb as possible.

  3. Transfer to a shallow pan and freeze until firm, stirring and scraping with a fork every hour if possible, about 4 hours total. Scrape up granita with fork and spoon into bowls.