Roasted Rhubarb with Rose Water and Strawberry Sorbet

Name: Roasted Rhubarb with Rose Water and Strawberry Sorbet
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Accompaniment: lemon-almond tuiles; 2 Tbsps fresh lemon juice; 2 teaspoons potato starch; 680 grams rhubarb stalks, cut diagonally into 2-inch pieces; 1 teaspoons rose water; 907 grams packages frozen whole strawberries (not in syrup), thawed; 177 milliliters sugar; 177 milliliters water

Roasted Rhubarb with Rose Water and Strawberry Sorbet might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 176 calories, 2g of protein, and 1g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your Mother's Day event. Head to the store and pick up rhubarb stalks, sugar, potato starch, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 75 hours.

Instructions

Cook water and sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat and cool syrup completely.

Ingredients you will need

Syrup

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.

Ingredients you will need

Strawberries