Rhubarb & Rosewater Granita

Rhubarb Granita 1

What’s Granita?  Asks my husband and my brother who is visiting us.  Both these men ganged up against me and asked how I came up with this fancy name for “shaved ice”.  It’s like the question about shorbet and sorbet.  They ask for the origin, history and start to laugh at me.  I resort to explaining the difference.

Rhubarb Granita 3

I know most of you know, but for the others like my husband and brother, shaved ice is not crunchy but snow like, fine textured.  The process involves scrapping a block of ice and adding the syrup afterwards.  The snow like ice absorbs the syrup.  The origin of shaved ice, you ask.  The origin traces back to Japan.

Rhubarb Granita 4

Granita, on the other hand, originated in Sicily.  The texture resembles granular crystals.  Also, the unique texture of granita comes from repeatedly scraping the syrup-water while freezing.  As you can see, the process for shaved ice starts with a solid while it is liquid for granita.


Now that we resolved the granita and shaved ice issue, let’s talk a little about rhubarb.  Rhubarb is not something I knew about even few years ago.  Given the short time they are in season and available, I haven’t used rhubarb much.  However, I have been waiting for these fruits to come out ever since I saw the Rhubarb & Rosewater syrup recipe on 101 cookbooks last summer.  I grabbed some at the first sight and slightly changed the recipe to make granita.  Just in love with the color and taste.

Rhubarb Granita 2

Eat, Play, Love!!  Have a fabulous Mother’s Day weekend!!




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  1. says

    It looks so pretty. I love granita. It’s so perfect on a hot summer’s night and a great way to finish a meal. I haven’t had rhubarb granita but I’m a fan of the vegetable so I’d be keen to try this xx

  2. says

    I love Rhubarb, Rosewater and Granita and I can imagine how great they will taste together. The colours are so pretty too. And I love the recipe in Bengali…first time coming across something like this. You are very thoughtful! I’ve been following your blog for a while but not been able to comment for some technical issue I presume. Now that I moved my blog, looks like its working. Glad:-)

  3. says

    Ahhh!!! I don’t think I can get my hands on the rhubard, not in the area I stay away from the high tech cities. That said, its so good and when combined with rosewater, I can see the stunning outcome. Super fabulous and of course, the credits must go to the lovely pictures.

  4. says

    Beautiful spread of pink and you shaved it very neatly. I am not a big fan od cold treats like ice cream or granita, but sometime I get tempted to make, just because i find it so pretty and photogenic :)

  5. eastofedencook says

    What a glorious spring treat! The lovely pink just sparkles with rhubarb and rose water!