Strawberry granita with rhubarb

Ingredients:

• 4 stalks of rhubarb
• with 1 and 1/4 cups sugar
• 0.5 cup strawberries

Preparation:

1. Chop 4 rhubarb stalks. Combine the rhubarb with 1 1/4 cups sugar and 1/2 cup chopped strawberries in a saucepan and cook over medium heat until the rhubarb is tender, about 10 minutes; strain and return the liquid to the saucepan. Add 3 cups cold water and the juice of half a lemon.
2. Pour into a 22x32 cm baking dish, cover, and freeze until completely set, about 4 hours. Fluff the granita with a fork.