Cookie Swap - It's Pretty Sweet Cookie Book Cover Buy it! Cookie Book Cover Buy it!

"This really is the ULTIMATE cookie book. Whimsical, elegant, colorful, and creative!! What more could you ask for? You will not be disappointed.”

Colette Peters

Celebrity Cake Decorator; Owner, Colette's Cakes


Apr 01, 2019 2:48pm

Julia Usher baking in her home kitchen
Blog Recipes and Tips From Julia Usher

Rhubarb-Strawberry Granita Parfait

Though granita, sorbet’s icier cousin, is most often consumed mid-meal as a palate cleanser, its lightness (no fat!) makes it an ideal summertime dessert. Here, I’ve eased up on the zero-fat restriction with a study in crunchy-creamy contrasts: a tart rhubarb-strawberry granita layered parfait-style with tufts of sweetened whipped cream. If you prefer a sweeter (or deeper pink) granita, simply add more strawberry purée. However, avoid exceeding about 1/2 cup, as the added sugar will inhibit the formation of granita’s trademark chunky ice crystals.

Yield: About 3 1/3 cups granita (or about six 1-cup parfaits, with whipped cream)

Prep Talk: Make and cool the ginger syrup (for sweetening the granita) in advance.


Ginger Syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • About 3 inches fresh ginger, peeled and sliced

Rhubarb-Strawberry Granita Base:

  • 1 cup Ginger Syrup, cooled
  • 1 cup fresh rhubarb juice (Start with fresh cubed rhubarb; then use an electric juicer to separate the juice from the pith.)
  • 5/6 cup (1/2 plus 1/3 cup) freshly squeezed and strained lemon juice
  • About 3 to 4 hulled strawberries, puréed in a food processor (or about 1/3 to 1/2 cup strawberry purée)

Parfait Additions (optional):

  • Sliced strawberries
  • About 3/4 cup heavy cream, whipped to soft peaks with powdered sugar to taste


1 | Make the ginger syrup. Combine the water, sugar, and ginger pieces in a small saucepan, and place the pan over medium-high heat. Bring the mixture to a boil, stirring as needed to dissolve the sugar. Turn the heat to low, and continue to cook the syrup 2 to 3 minutes or until slightly thickened. Cool to room temperature.

Share |


Email: (required)



Notify me of follow-up comments?

Please enter the word you see in the image below: