Roasted Rhubarb With Rose Water And Strawberry Sorbet Recipes

STRAWBERRY-RHUBARB SORBET

Steps:

• Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into ½ -inch pieces.
• Put rhubarb, water, and sugar in a saucepan; bring to a boil.
• Decrease heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.
• Remove from heat and let cool to room temperature.
• Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.

ROASTED RHUBARB

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
• Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.