Roasted Rhubarb with Rosé Water and Strawberry Sorbet

Roasted Rhubarb with Rosé Water and Strawberry Sorbet
Photo by Romulo Yanes

Ingredients

  • ¾ cup sugar
  • 1 ice cream maker
  • 2 tablespoons fresh lemon juice
  • lemon-almond tuiles
  • ¾ cup water
  • ¾ teaspoon rose water
  • ¾ cup sugar
  • + 3 more ingredients
    • 1 ½ teaspoons potato starch
    • 1 ½ pounds rhubarb stalks
    • 2 1-pound packages frozen whole strawberries (not in syrup)

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 is...

View full recipe at Epicurious

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