Rhubarb and strawberries usually meet in late-spring pies. This dessert plays on the combination's sophistication. When roasted, rhubarb becomes more intense in flavor and color while still retaining its shape. Rose water contributes a floral delicacy (use it sparingly; a little goes a long way), and strawberry sorbet imparts a cool note.
Sorbet keeps 1 week.
Recipe information
Total Time
3 3/4 hr
Yield
Makes 6 servings
Ingredients
For sorbet
For rhubarb
Equipment:
Preparation
Make sorbet:
Step 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.
Step 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.
Step 3
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:
Step 4
Preheat oven to 400°F with rack in middle.
Step 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.
Step 6
Cool to warm, about 30 minutes, then sprinkle rose water over rhubarb. Serve rhubarb and its juices with sorbet.
Recipe notes
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