Rhubarb + Strawberry Granita 4.000

Deb Lindsey for The Washington Post

Mar 29, 2017

Pureeing fresh strawberries with poached rhubarb and its fragrant simple syrup gives you the base for a delicious granita. This is a fun and refreshing dessert that has all of the flavor of strawberry-rhubarb pie -- without all the fuss of making a pie.

Serve with whipped cream for an almost rhubarb creamsicle effect.

Make Ahead: The rhubarb syrup can be refrigerated in an airtight container for up to 1 month. The granita takes a total of about 2 1/2 hours to set, and can be frozen for up to 1 week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 rhubarb stalks, finely chopped (8 to 10 ounces total)
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 pound strawberries, hulled and chopped (3 cups)
  • 2 tablespoons vodka


Combine the rhubarb, water and sugar in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to medium-low and cook for about 10 minutes, stirring now and then, until the rhubarb is softened. Let cool.

Transfer to a blender, along with the strawberries and vodka. Puree until smooth, then transfer to an 8- or 9-inch-square baking dish, cover and freeze for a total of 2 1/2 hours, pulling it out to scrape through with a large fork every 30 minutes or so, to create a flaky-crystal consistency.

Divide among shallow bowls or small glasses for serving.

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Recipe Source

From cookbook author Julia Turshen.

Tested by Kara Elder.

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