ROASTED RHUBARB WITH ROSE WATER AND STRAWBERRY SORBET
Provided by Melissa Roberts
Categories Ice Cream Machine Dessert Roast Passover Strawberry Spring Summer Healthy Kosher Kosher for Passover Rhubarb Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Make sorbet:
- Cook water and sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and cool syrup completely.
- 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.
- Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
- Roast rhubarb while sorbet freezes:
- Preheat oven to 400°F with rack in middle.
- 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.
- Cool to warm, about 30 minutes, then sprinkle rose water over rhubarb. Serve rhubarb and its juices with sorbet.
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Geihf Buc
[email protected]I love rhubarb and strawberries, so I was excited to try this recipe. It did not disappoint! The rhubarb was perfectly roasted and the strawberry sorbet was delicious. I would definitely recommend this recipe.
Singh Lake
[email protected]This recipe was easy to follow and the results were amazing! The rhubarb was so tender and flavorful, and the strawberry sorbet was the perfect topping. I will definitely be making this again.
Tina Adler
[email protected]This was a delicious and unique dessert! The rhubarb was perfectly roasted and the strawberry sorbet was the perfect complement. I would definitely recommend this recipe to anyone looking for a sophisticated and flavorful dessert.