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Roasted Rhubarb with Rose Water and Strawberry Sorbet

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Roasted Rhubarb with Rose Water and Strawberry Sorbet

Roasted Rhubarb with Rose Water and Strawberry Sorbet

amanda

Equipment

  • High-Sided Roasting Pan

  • Silicone Baking Mat

  • Digital Thermometer

  • Cookware Set (1-Quart Saucepan, 2-Quart Stock Pot)

  • Measuring Cups & Spoons Set

  • Stand Mixer with Paddle Attachment

  • Electric Kitchen Aid Food Processor (12-Cup Capacity)

  • Silicone Ice Cream Mold with Drippers

  • Quality Stainless Steel Whisk Set

  • Silicone Spatula

  • Chef's Knife & Cutting Board Set (8" x 12")

  • Glass Bakeware Loaf Pan

Ingredients

  • 3/4 cup water

  • 3/4 cup sugar

  • 2 (1-pound) packages frozen whole strawberries (not in syrup), thawed

  • 2 tablespoons fresh lemon juice

  • 3/4 cup sugar

  • 1 1/2 teaspoons potato starch

  • 1 1/2 pounds rhubarb stalks, cut diagonally into 2-inch pieces

  • 3/4 teaspoon rose water

  • Equipment: an ice cream maker

  • Accompaniment: lemon-almond tuiles

Instructions

1

Instruction 1

Cook water and sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and cool syrup completely.
2

Instruction 2

Purée strawberries with syrup in a food processor until smooth, then force through a fine-mesh sieve into a bowl and stir in lemon juice. If mixture isn't already cold, quick-chill by putting bowl in an ice bath and stirring occasionally for about 15 minutes.
3

Instruction 3

Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
4

Instruction 4

Preheat oven to 400°F with rack in middle.
5

Instruction 5

Whisk together sugar and potato starch in a 13- by 9-inch shallow baking dish. Add rhubarb and toss. Roast until rhubarb is just tender (not falling apart), 20 to 25 minutes.
6

Instruction 6

Cool to warm, about 30 minutes, then sprinkle rose water over rhubarb. Serve rhubarb and its juices with sorbet.
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