Mix water and sugar together in a medium saucepan. Bring the mixture to a boil, stirring until the sugar is completely dissolved. Add the rhubarb and 3 sprigs of thyme, return to a boil, stirring frequently.
Cover, reduce heat, and simmer for 8-10 minutes or until the rhubarb is tender and squishy. Place the pan in a large bowl that is filled with ice and a little water, stirring occasionally until cool. Discard the thyme sprigs.
Place the rhubarb mixture, strawberries, and lemon juice in a blender; process until you have a smooth consistency. Pour the mixture into a 8 inch glass or ceramic dish. Remove the leaves from the remaining sprigs of thyme and mix into the granita.
Cover and place in the freezer until partially frozen, about an hour. Scrape and fluff with a fork, crushing any lumps. Return to the freezer, repeat the scraping and fluffing each hour, for about 4 hours or until frozen.
To serve, scoop about 1/2 cup per serving into a dish. Add a slice or two of fresh strawberries and serve.
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