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Strawberry Rhubarb Granita

By gaildignam

Rate this recipe 3/5 (63 Votes)


  • 1 cup thinly sliced fresh(frozen) rhubard
  • 1 cup granulated sugar (or stevia for those afraid of the deathly white sugar)
  • 1/4 tsp salt
  • 8 cups fresh strawberries (hulled) about 2 450 gm tubs)
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 2 sprigs fresh mint


Level of difficulty Average
Preparation time 30mins
Cooking time 5mins
Cost Average budget


Step 1

Step One: Combine rhubarb with 1 cup water, sugar and salt in med size sauce pan
cook over med high heat until rhubarb soft (8-9) min
remove from heat
pour mixture through strainer pressing with bottom of ladle to extract liquid from pulp
discard pulp

Step 2

Step Two: In food processor, whirl 1.2 of the strawberries (1 tub) with 1 cup water and lemon and lime juices, lemon and lime
zests and sprig of mint (about 4 leaves )
Chop till no chunks remain
Pour into 9 X 13 " baking dish

Step 3

Step Three: Pour strained rhubarb mixture into processor with remaining strawberries
Whirl until smooth

Step 4

Step Four: Stir mixture into baking dish with strawberries
Cover with plastic wrap and freeze until firm ( about 5 hours)

Step 5

TO SERVE: Remove from freezer 10 minutes before serving
Scape with a spoon the length of the dish (flakes should form)

scoop into serving bowls.

Step 6

Garnish: Fresh strawberry dipped in yoghurt and then sprinkled with sugar or Stevia. mint leave inserted on a jauntly angle


* For more casual presentation .serve in hollowed out lemon halves. ...
*** Switch it up with seasonal fruit... subbing raspberries for the strawberries.
*** Add a bit of ginger or basil to enhance flavours.

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Zesty Lemon Pavlova

Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.


  • Eggs
  • Confectioner's sugar
  • Fresh lemon juice
  • Sugar
  • Flour
  • Butter
  • Lemon zest


  1. Separate egg yolks and whites
  2. In a bowl, whisk egg whites
  3. Add confectioner's sugar
  4. Distribute on baking pan and flatten center lightly with a spoon
  5. Bake for 30 minutes at 250 degrees
  6. While that's baking, squeeze fresh lemon juice into a bowl
  7. Add egg yolks, sugar, and flour then whisk together
  8. Add butter and whisk again
  9. Take the merigues out of the oven once they're ready
  10. Spoon the filling into the center of the meringues
  11. Grate lemon rind and sprinkle the zest over the top of the pavlovas
  12. Serve!

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