- Have a 13″ x 9″ glass dish ready (or two smaller 8″ x 8″ or 9″ x 9″ pans.
- Glass or ceramic work best because you have to scrape the granita with a fork, and it could ruin the finish of a metal pan).
- Wash the rhubarb, and cut it into thin slices until you have about 3 cups total.
- Put the rhubarb slices, blueberries, water and honey in a medium saucepan.
- Cook over medium heat for about 10 minutes, stirring often.
- Be careful because the mixture tends to bubble up. If that happens, turn the heat down a bit.
- Pour the fruit mixture into a fine mesh strainer over the 13″ x 9″ dish.
- Use a spoon to mash and stir the mixture through the strainer, catching the liquid underneath.
- Work it until all that remains inside the strainer is a thick pulp.
- Discard the pulp.
- You’ll have to babysit the granita a bit from here.
- Place the dish in the freezer and allow to harden for about 20-30 minutes.
- Then, scrape the dish down with a fork. Your goal is to create small icy chunks.
- I checked on mine about every 30 minutes after that, scraping it down further.
- Eventually it’ll get firm enough to where you can scrape right across the top.
- Serve in chilled glasses. A garnish of fresh mint and frozen berries, or just enjoy as is. Savor it.
*For a naughty mix up you could add 'alcohol' instead of water for a yummy frozen slushie.