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1
In a medium saucepan, combine 1 cup of the sugar with 1 cup of water and bring to a boil; simmer until the sugar is dissolved, about 3 minutes.
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2
In a blender, combine the melon with 1/4 cup of the hot syrup and a pinch of salt and puree until smooth.
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3
Pour the melon puree into a square metal baking pan and freeze until solid, at least 3 hours.
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4
Meanwhile, add the vanilla bean and seeds and the rose water to the remaining syrup in the saucepan and bring to a boil.
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5
Simmer over low heat for 10 minutes.
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6
Stir in the rhubarb and simmer over moderately low heat, stirring occasionally, until the rhubarb is just softened, about 7 minutes.
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7
Remove from the heat and let cool completely.
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8
Discard the vanilla bean.
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9
Refrigerate the rhubarb in the syrup until well chilled, about 1 hour.
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10
In a medium saucepan, combine the remaining 2 tablespoons of sugar with 1 tablespoon of water and bring to a boil.
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11
When the sugar is dissolved, stir in the pistachios and cook over moderate heat, stirring occasionally to break up the clumps, until the nuts are glazed in a deep amber caramel, about 7 minutes.
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12
Transfer the candied pistachios to a plate and season with salt.
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13
Let cool completely, then break up any clumps.
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14
Remove the granita from the freezer and let stand at room temperature until it just starts to soften, about 10 minutes.
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15
Using a fork, scrape the granita into icy flakes.
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16
In a medium bowl, whisk the lebneh with the honey.
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17
To serve, spoon the chilled rhubarb and its syrup into glasses and top with the lebneh, granita and candied pistachios.
