Rhubarb Granita

• 800 g rhubarb, trimmed and cut into 5cm pieces
• 250 g caster sugar
• Juice and zest of

Put the rhubarb pieces into a pan with the sugar, orange juice and zest and the split vanilla pod. Add water to just below the level of the rhubarb. Warm over a low heat, stirring from time to time, until the sugar dissolves. Simmer gently until the rhubarb is very soft and falling apart. Remove the vanilla pod, scrape out the seeds with a small, sharp knife and mix them back in with the rhubar