Strawberry Rhubarb Granita

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Easy Strawberry Rhubarb Granita is the perfect summer treat. Light, refreshing, and packed with fruit. Made with sweet juicy strawberries, tart rhubarb, and vanilla. Simple to make and no special equipment needed. A fun, delicious, and healthy dairy-free dessert. (Vegan, Gluten Free).

Servings:

Author: Bri Beaudoin

Ingredients

2 cups chopped rhubarb
1 cup water
⅓ cup granulated sugar (or cane sugar)
1 cup chopped strawberries
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract

Instructions

Simmer: In a small saucepan, combine 2 cups chopped rhubarb, 1 cup water, and ⅓ cup granulated sugar. Cover with the lid slightly ajar and bring to a simmer over medium-low heat. Simmer until rhubarb is soft, 6 to 8 minutes, stirring occasionally. Add 1 cup chopped strawberries. Cook just until the strawberries soften, about 2 minutes.
Strain: Set a fine mesh sieve over a heat-safe and freezer-safe container (see note 1). Strain the mixture, using a spoon to mash the fruit to extract as much juice as possible. Set aside the strained fruit for another use (see note 2). Stir in 1 tablespoon fresh lemon juice and ½ teaspoon vanilla extract.
Freeze: Cover the container with a lid (or foil). Freeze until the mixture is partially frozen (slushy consistency), about 1.5 to 2 hours, then stir with a fork to break up the ice crystals and encourage it to freeze evenly. Return to the freezer. Freeze until hard, about another 2 hours. (You can stir it again, in between, if you remember!).
Serve: Once frozen, scrape with a fork to create fluffy frozen ice. Spoon into bowls and serve immediately (see note 3).

Notes

Container: Should have a 3 cup (710 ml) capacity or more. I recommend a freezer-safe glass meal prep container with a lid, which makes it convenient to seal and store.
How to use the leftover fruit: The strained rhubarb and strawberry pulp won't get used in the granita. But, it's delicious and can be enjoyed in many ways! Try serving it over ice cream, yogurt with granola, or pancakes/waffles/french toast. It's also delicious in smoothies, milkshakes, or eaten straight from the bowl.
Serving tip (chilled bowls): Granita melts quickly once it's out of the freezer, so serve it immediately. If you're worried about melting, you can chill the serving bowls or cups in advance. To chill bowls quickly, you can either: 1) Wrap a damp paper towel around the outside and put it in the freezer, or 2) Fill with ice water to cool the bowls/cups on the counter, then empty just before filling.

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