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Rhubarb-Raspberry Granita Recipe

Hello, new favorite treat.

rhubarb raspberry granita
Jenny Huang
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Cal/Serv: 118
Yields: 4
Total Time: 3 hours 10 mins
1/3 c.


12 oz.

rhubarb (3 to 4 stalks), trimmed and thinly sliced (about 3 cups)

kosher salt

6 oz.

frozen raspberries

2 tbsp.

fresh lemon juice

Club soda

  1. In a medium saucepan, bring honey and 11/2 cups water to a boil.
  2. Stir in rhubarb and 1/4 tsp salt and simmer until rhubarb is beginning to fall apart, about 5 minutes. Stir in raspberries and cook 2 minutes more.
  3. Strain through a fine-mesh sieve into a bowl, pressing on solids and scraping the bottom ofthe sieve. Stir in lemon juice to taste (1 to 2 Tbsp).
  4. Pour into a nonreactive pan and let cool until no longer steaming. Freeze until firm, 3 to 5 hours. To serve, use a fork to scrape into large flakes and transfer to a glass. Top with club soda.

Chances are low you’ll come across rhubarb with its leaves still on, but if you do, don’t eat them. They contain a toxin harmful to humans. Eeep!

Per serving: 118 cal, 0 g fat, 1 g protein, 124 mg sodium, 29 g carb, 24.5 g sugars (23 g added sugars), 1 g fiber

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