4 cups Roughly Chopped Rhubarb (about 1 lb.)
1 cup Sugar
½ teaspoon Kosher salt
1 Tablespoon Lemon Juice
Preparation: In a wide pot, cook rhubarb, sugar, salt, lemon juice, and 2 ½ cups water over medium heat, stirring often and mashing with a spoon if needed, until rhubarb turns to mush. Pour mixture through a strainer into a bowl and rub with the back of a ladle to push through as much of the rhubarb as possible. Transfer to a shallow pan and freeze until firm, scraping with a fork occasionally, about 4 hours total. Scrape up granite with a fork or spoon into a bowl and enjoy!