Roasted Rhubarb With Rose Water And Strawberry Sorbet Recipes

Steps:

• Make sorbet:
• 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 isn't already cold, quick-chill by putting bowl in an ice bath and stirring occasionally for about 15 minutes.
• 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:
• Preheat oven to 400°F with rack in middle.
• 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.
• Cool to warm, about 30 minutes, then sprinkle rose water over rhubarb. Serve rhubarb and its juices with 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.

Steps:

• Wash the rhubarb stalks and trim the stem and leaf ends. Cut the rhubarb into 1/2-inch (2-cm) pieces.
• Place the rhubarb, water, and sugar in a medium, nonreactive saucepan and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through. Remove from the heat and let cool to room temperature.
• Slice the strawberries and purée them with the cooked rhubarb mixture and lemon juice in a blender or food processor until smooth.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Perfect Pairing
• To make a lovely Red Wine-Poached Rhubarb Compote that goes beautifully with this sorbet, use cookbook author Susan Loomis's recipe: for 6 servings, cut 1 pound (450 g) rhubarb into green bean-sized strips. In a nonreactive saucepan, combine 2 cups (500 ml) red wine, 1/2 cup (100 g) sugar, 1 tablespoon honey, 1 cinnamon stick, and a pinch of ground cloves. Bring to a boil, then simmer until the wine is reduced by about one-third. Serve a scoop of Strawberry-Rhubarb Sorbet in the middle.

Steps:

• Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
• Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
• Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
• Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
• Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Steps:

• In a medium pan, combine the sugar with 300ml water. Let the sugar dissolve, then bring to the boil for 1 min. Put the strawberries in a blender or food processor and pulse until smooth. Trickle in the sugar syrup, blend again, then add the lemon juice and rose water.
• Pour the strawberry mixture into a large freezer-proof container (an old ice cream tub is perfect), then freeze until almost solid, mashing in the ice crystals every 1-2 hrs until the sorbet is thick and smooth. Wrap well and freeze until solid. Allow to soften for 15 mins before scooping. Best eaten within a month.