Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
45 Mins
Freeze Time
4 Hours
Yield
Makes 3 cups (serving size: 1/2 cup)

Easier and icier than sorbet, a granita is especially refreshing made with tangy rhubarb.

How to Make It

Step 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.

Step 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.

Step 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.

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