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.
