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Strawberry Rhubarb Granita

By gaildignam

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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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VIDEO: Chocolate Strawberry Braid

All you need is 3 main ingredients to make this Chocolate Strawberry Braid for dessert tonight!


  • 7-9 medium-sized strawberries
  • 1 puff pastry
  • 1 chocolate bar
  • 1 egg yolk
  • Almond slivers
  • Powdered sugar


  1. Preheat oven to 350°F.
  2. Cut the strawberries into halves.
  3. Dust some flour on a flat surface and spread your puff pastry out on top, smoothing it into a rectangle shape if necessary.
  4. Place the bar of chocolate in the center, then top with a layer of strawberry halves.
  5. Using a pizza cutter or a knife, slice the edges of the puff pastry into strips that can be wrapped over the chocolate and strawberries. Starting with the flap at the top, fold over each strip in a slightly diagonal direction so that they resemble a braid.
  6. Brush the braid with a beaten egg yolk so that it covers the entire visible surface.
  7. Sprinkle almond slivers on top.
  8. Bake for 20-22 minutes.
  9. Give the braid a few minutes to cool down, then cover with a dusting of powdered sugar.
  10. Serve and enjoy!

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