Roasted Rhubarb With Rose Water And Strawberry Sorbet Recipe

Name: Roasted Rhubarb With Rose Water And Strawberry Sorbet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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:

Servings: persons

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:

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
Puree 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
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
4
Preheat oven to 400u00b0F with rack in middle.
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
Cool to warm, about 30 minutes, then sprinkle rose water over rhubarb. Serve rhubarb and its juices with sorbet.

310

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup water, 3/4 cup sugar, 2 (1-pound) packages frozen whole strawberries (not in syrup), thawed, 2 tablespoons fresh lemon juice, and more.

Yes, Roasted Rhubarb With Rose Water And Strawberry Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Roasted Rhubarb With Rose Water And Strawberry Sorbet

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