Though granita, sorbet’s icier cousin, is often consumed mid-meal as a palate cleanser, its lightness (no fat!) makes it an ideal summertime dessert. Here, Julia eased up on the zero-fat restriction with this study in crunchy-creamy contrasts: a tart rhubarb-strawberry granita layered parfait-style with tufts of sweetened whipped cream. (BTW, nothing says summer more clearly to Julia than rhubarb, as it dominates her garden in Maine well into July. In other climes, rhubarb will be more abundant in spring.) For all of the how-tos, see the recipe on Julia’s blog.