1 stalk rhubarb, chopped
1 1/2 cup water
3/4 cup sugar
1 tablespoon vodka
In a small pot, bring together the rhubarb, sugar and water to a boil. Continue to boil until the sugar is dissolved and the rhubarb is soft. Strain into a large measuring cup and add cold water to equal 2 cups and stir in the vodka. Pour into a metal 9×13 pan, cover and freeze until almost solid, about 1-2 hours. “Rake” with a fork to form crystals and serve.
If sorbet and Italian ice had a baby it would be granita. It is a vaguely chunky icy treat that lends itself to a multitude of variations. I was lucky enough to come across what I fear is the last of the season’s rhubarb today at the farmers’ market and couldn’t resist picking some up. I didn’t have anything in mind for it, but when faced with another 90+ day, something cold and sweet seemed to be in order. I had never made granita before but thought it was worth a shot. I was worried the rhubarb might be too subtle a flavor but it was perfect; slightly sweet and almost floral and once frozen, it turned the prettiest petal pink. I think granita is my new favorite dessert: quick, easy, fat free and vegan.